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0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13 9. Masala Vada ...........................................................................................................................................................14 10. Hot Kachori ........................................................................................................................................................15 11. Spicy Sev............................................................................................................................................................16 12. Pear and Mango Chutney ................................................................................................................................17 13. Green All-Purpose Chutney.............................................................................................................................17 14. Sarson ka saag ...................................................................................................................................................18 15. Sweet Pongal......................................................................................................................................................19 16. Ulundu vada.......................................................................................................................................................19 17. Adai .....................................................................................................................................................................19 18. Dhaal vada ..........................................................................................................................................................20 19. Shrikhand............................................................................................................................................................20 20. Puranpoli .............................................................................................................................................................21 21. Patisa (Soan Papdi)............................................................................................................................................22 22. Coconut Burfi.....................................................................................................................................................22 23. Imarti....................................................................................................................................................................23 24. Kaju Barfi ............................................................................................................................................................24 25. Khajur Burfi or Rolls ..........................................................................................................................................24 26. Kalakand (Milk Burfi)........................................................................................................................................24 27. Badam ka seera...................................................................................................................................................25 28. Carrot Halwa .......................................................................................................................................................25 29. Doodhi Halwa.....................................................................................................................................................26 30. Chickoo Halwa ...................................................................................................................................................26 31. Dal ka seera.........................................................................................................................................................26 32. Atte ka seera.......................................................................................................................................................27 33. Beetroot Halwa...................................................................................................................................................27 34. Rava (Semolina) Ladoo .....................................................................................................................................28 35. Rossogolla ..........................................................................................................................................................28 36. Pedhas .................................................................................................................................................................29 37. Mava Burfi..........................................................................................................................................................29 38. Malai Ladoo........................................................................................................................................................30 39. Gulab Jamoon.....................................................................................................................................................30 40. Sweet Kachori....................................................................................................................................................31 41. Spicy Khaja.........................................................................................................................................................32 42. Shankarpala ........................................................................................................................................................33 43. Mitha Khaja ........................................................................................................................................................33 44. Karanjia ...............................................................................................................................................................34 45. Boondi.................................................................................................................................................................35 46. Sada (Plain) Dosa...............................................................................................................................................35 47. Rava Dosa...........................................................................................................................................................36 48. Mixed Dal Dosas ................................................................................................................................................36 49. Masala Dosa.......................................................................................................................................................37 50. Chutney spread:.................................................................................................................................................38 51. Channa Bhatura .................................................................................................................................................38 52. Pav Bhaji.............................................................................................................................................................40 53. Vegetable Pie ......................................................................................................................................................40 54. Poha .....................................................................................................................................................................41 55. Bhel......................................................................................................................................................................42 56. Tandoori Roti (without Tandoor)...................................................................................................................43 57. Naan.....................................................................................................................................................................43 58. Spicy Roti............................................................................................................................................................43 1
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59. Baked Bread Rolls ..............................................................................................................................................44 60. Simple Potato Cake ............................................................................................................................................44 61. Mix Veg Curry ....................................................................................................................................................45 62. Palak Paneer........................................................................................................................................................46 63. Mysore Pak (South Indian Dish).....................................................................................................................46 64. Cabbage Kofta Curry ........................................................................................................................................47 65. Pineapple Gojju ..................................................................................................................................................47 66. Tur Dal Kofta......................................................................................................................................................48 67. Tikha Baigan Masala.........................................................................................................................................49 68. Vaangi Baath (Brinjal Rice)...............................................................................................................................49 69. Bread Besan Bajji...............................................................................................................................................50 70. Vegetable Cutlet.................................................................................................................................................50 71. Kesar Pista Kulfi ................................................................................................................................................51 72. Apple, Banana & Carrot Halwa (ABC Halwa)...............................................................................................51 73. Avial (Mixed Vegetables With Sauce)...........................................................................................................53 74. Milagu Kuzhambu .............................................................................................................................................54 75. Paruppu Thogaiyal............................................................................................................................................54 76. Erissery (Maya Nair).........................................................................................................................................54 77. Vella Appam (PK John).....................................................................................................................................55 78. Poricha Koottu...................................................................................................................................................55 79. Aviyal..................................................................................................................................................................55 80. Tamarind pickle (Pulikkachal) ..........................................................................................................................55 81. 7-cup sweet.........................................................................................................................................................56 82. VenPongal...........................................................................................................................................................56 83. Lime pickle ..........................................................................................................................................................56 84. Ginger Pickle .......................................................................................................................................................56 85. Coriander-tomato chutney ...............................................................................................................................56 86. Paruppu podi......................................................................................................................................................57 87. Curd Vadai..........................................................................................................................................................57 88. Vegetable Cutlet.................................................................................................................................................57 89. Rasam Powder....................................................................................................................................................57 90. Sambar powder...................................................................................................................................................58 91. Bonda with mashed potato..............................................................................................................................58 92. Dahi Vada (Savory Balls In Yogurt)................................................................................................................58 93. VEGETABLE Kurma ..........................................................................................................................................59 94. More Kozhambhu..............................................................................................................................................59 95. Lemon Pickle.......................................................................................................................................................60 96. Ras Malai ............................................................................................................................................................60 97. Pulikacchal..........................................................................................................................................................61 98. Gotsu ...................................................................................................................................................................61 99. Katirikka Rasavangi...........................................................................................................................................62 100. Pitlai.....................................................................................................................................................................62 101. Erucheri ...............................................................................................................................................................63 102. Venn pongal.......................................................................................................................................................63 103. Badusha ..............................................................................................................................................................64 104. Dum Alu..............................................................................................................................................................64 105. Haaq.....................................................................................................................................................................64 106. Simla mirch sabzi................................................................................................................................................65 107. Tomato Chutney ................................................................................................................................................65 108. Mint Chutney.....................................................................................................................................................65 109. Coconut Chutney ..............................................................................................................................................66 110. Coriander Chutney ............................................................................................................................................66 111. Moolangi Chutney ............................................................................................................................................66 112. Pinapple Gojju ....................................................................................................................................................67 113.....................................................................................................................................................................................68 114. Bittergourd Gojju ...............................................................................................................................................68 115. Bhindi Gojju ........................................................................................................................................................68 116. Sweet Mango Chutney .....................................................................................................................................69 117. Hot Mango Chutney.........................................................................................................................................69 2
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118. Puli Inji.................................................................................................................................................................70 119. Mango Pachadi..................................................................................................................................................71 120. Gobi Manchurian...............................................................................................................................................71 121. Vegetable Pulao.................................................................................................................................................72 122. Peas Pulao...........................................................................................................................................................73 123. Vaangi Baath ......................................................................................................................................................73 124. Bisi Bela Huli Anna Powder.............................................................................................................................74 125. Bisi Bela Huli Anna ...........................................................................................................................................74 126. Puliyogare Mix...................................................................................................................................................75 127. Puliyogare ...........................................................................................................................................................76 128. Cabbage Upkari..................................................................................................................................................76 129. Aloo Dum ............................................................................................................................................................77 130. Avial....................................................................................................................................................................77 131. Bharva Bhindi.....................................................................................................................................................78 132. Bharwa Bhaingan...............................................................................................................................................78 133. Bhaingan Bhartha..............................................................................................................................................79 134. Malai Kofta.........................................................................................................................................................80 135. Home-made Paneer............................................................................................................................................81 136. Rasmalai..............................................................................................................................................................81 137. Coconut Laddoo ................................................................................................................................................82 138. Kaju Bharfi..........................................................................................................................................................82 139. Sweet Pongal......................................................................................................................................................82 140. Rava Laddoo ......................................................................................................................................................83 141. Kalakand.............................................................................................................................................................83 142. Mango Shrikand ................................................................................................................................................84 143. Hot and Sour Tomato Pickle ............................................................................................................................84 144. Rasam Powder....................................................................................................................................................85 145. Garam Masala Powder.......................................................................................................................................85 146. Tandoori Masala Powder.................................................................................................................................85 147. Pepper Rasam.....................................................................................................................................................86 148. Morkhozumbu....................................................................................................................................................86 149. Pitla ......................................................................................................................................................................87 150. Majjige Huli ........................................................................................................................................................87 151. Dhal Makhani.....................................................................................................................................................88 152. Dhokla .................................................................................................................................................................89 153. Medu Vada .........................................................................................................................................................89 154. Tomato Soup......................................................................................................................................................90 155. Pudina Paratha...................................................................................................................................................90 156. Lemon and Chilli pickle .....................................................................................................................................91 157. Mango pickle......................................................................................................................................................91 158.....................................................................................................................................................................................92 159. Rasmalai..............................................................................................................................................................92 160. Jalebi....................................................................................................................................................................93 161. Basoondi.............................................................................................................................................................93 162. Sweet pongal......................................................................................................................................................94 163. Dal payasam.......................................................................................................................................................94 164. Kozhukkattai.......................................................................................................................................................94 165. Poli .......................................................................................................................................................................94 166. Somaasi...............................................................................................................................................................94 167. Baadhusha ..........................................................................................................................................................95 168. Ribbon Murukku ................................................................................................................................................95 169. Omappodi............................................................................................................................................................95 170. Seedai..................................................................................................................................................................95 171. Thattai .................................................................................................................................................................95 172. Thenkuzhal.........................................................................................................................................................96 173. Motichoor Ladoo...............................................................................................................................................96 174. Kozhakattai.........................................................................................................................................................97 175. Brinjal Curry........................................................................................................................................................97 176. Green Pulao.........................................................................................................................................................98 3
120 Chakali............................................................111 Cashewnut Barfi...........................................................................................................................................129 Red Tomato Gravy.... 203.......................................................108 Malai Kofta....125 MALAI KOFTA CURRY................. 205.123 Hara Nariel Ka Shorba.......................................121 Moong Soup With Paneer .............................................................116 Matar Palak........................................................................................................................... 192.....100 Pulihora (Tamarind Rice)............... 182............ 202......................................................................................................................................................... 191................................................................................................... 231...................................................... 229.......................................................................................Org 177......................................... 196................................................................................. 221......................................................................................................................................................................................................................................114 Dahi Wada ....................................................................................... 208............................................................................................................... 220.............................................................................................. 197................ 198........................................ 199............... 184......................................................................................109 Navaratna Curry ......................................................................................................................117 Aloo Mutter..................................................99 Aratikaaya Masala Pulusu (Spiced Raw Banana Curry).......................................................................................107 Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds)..................................109 Vegetable Kofta ............................................................................104 Dum Ka Karela ..... 193.........................................103 Bhakar Wadi...128 Beetroot Parathas ........................................112 Dryfruit Halwa.......................... 185...................... 226........... 234.............121 Healthy Tomato soup.........................................102 Ravva Dosa ................. 213.................................... 225........................................................... 179........................................................................103 Aloo Gobhi Methi Ka Tuk...................................... 219......................................................................................................................................... 204............................................................................................................................................................................................................................................................................................110 Rasmalai...115 Rasmalai.............................................................................................................................................................................................................................................122 Corn Soup with Vegetables.....................................................................................................................................................................................................................................................................111 Sweet Shakarpara (Diamonds)......... Baigan fry Recipe................................................................................123 Letil Soup...............................................................................................................118 Tamilian Kurma ........................................................................................................................................................................................ 186............................................................ 217................................................................. 222.107 Sarkarai Pongal......................... 190........................................................................................................................................Provided by: www........................................................................................................................................................................ 181.............................................................................................................................111 Besan Ladoo..................................................................................... 178.......... 200....................................................................................................................................................................................................119 Mixed Vegetable Kofta in Tomato Curry ......118 Venn Pongal.............................................................................................................................................................116 Instant Dhokla............................................................................................................................. 214........................................ 188.................. 235............. 223.................................................. 189............................................................................. 209..........................125 RAJMA CURRY .......................................................................129 Green Gravy........................................................................126 Cheesy Sweet Jamuns......131 Besan Burfi ............................................................................................................................................................................. 180.........131 Brown Gravy.....123 Lentil and Vegetable Broth....................................................................................................132 4 ....................................................................................................................................................................................................... 215....................................................................... 228.............................................................. 194..............................................................................................122 Green Peas Skin Soup..101 Masala Vada................................ 195....112 Dal Payasam................................................................................................................. 227..........................................98 Kozukkattai (Stuffed Rice Balls).........108 Vegetable Jhalfrazie ..................................113 Green Onion Bhurji..............................................................................................................127 Kofta Lajawab....... 207.............................................................113 Red Beet Paratha.......................... 230................................ 206...................................................................................................... 201.......113 Mysore Bonda ..............................................................................119 Vegetable Korma .....................................................128 Badshahi Baigan ........................................................104 Khatti Arvi Ka Saalan.124 Tum Yum Soup... 218......................................................106 Garam Masala ............................................ 232.................................................................................................................................................................................................. 183.......................130 White Gravy ......................................... 224.................................................................................... 211............105 Dum Gobhi....................................................................................................................................................................................................................................................FoolzParadize......... 212............................................................................. 210.............................................................................................................................................................................................................................................................................................124 Sweet Corn Soup ................132 Raabdi.............................................................................................................................................................99 Onion Rice ............................................... 233............................................ 216................................................................. 187..........................................................
...........................................................147 Maida Bonda.........................................143 Dosai...........................................146 Toll House Pan Cookie .........................................................................................148 Lime pickle .......................................................... 247...............................................................................................................150 Uthappam..........................................152 5 .......................................................................................................150 Morkkali...................................................................................................................................................................................................................149 VenPongal.........................................................141 Sambar Masala..................................................................................... 264........................... 267................................................................................................................................................................................. 287......................................... 242................................................................................................................................. 243...................................................................................................138 Sambar....................................... Ras Malai .........147 Rava Bonda .....................................143 Basic Curry Sauce........................................................................ 289........ 288............. 276.................145 Indian Cream of Tomato Soup........................ 255......................................................................................................................................... 293................................. 241.......................149 Aval uppuma .............................................. 269....................................................................................................... 274..........................136 Mangalore Rasam Powder........................................................................ 238...149 Dal Vadai (Aama vadai) .....................................................................FoolzParadize........151 Rava laddu (Ravaalaadu)........................................ 259........................Provided by: www...............................................................................................................................................................146 Halwa ......................................................................... 261........ 260..... 272......................................................147 Coconut Milk Pulav..................................................... 278........................................................................................................................................................135 Rasam Masala .............................................................150 Rava dosai ....................148 Curd Vadai..................................................................................................................................146 Rasavangi ...............................................................................................................................................................150 Maida dosai.........................................................149 Rawa Kichadi................................................. 286..............................................................................................................141 Vada ........ 273.........................................................142 Didir Dosa..........................................................................................146 Bengan ka bhurta............................. 239.............................................. 279................................................134 Matar Paneer................................................................................................................ 283................................................................................................................... 292..............................................................................................149 Mangalore bonda ..................................................149 Rice Uppuma .................................................................................................................. 282.....................................................142 Didir Onion Rava Dosa...................137 Mangalore Rasam................145 Kadhi............................................ 271.........................................................................................................................................135 Vegetable Jalfrasie .......................................................................................................148 Cabbage Vadai............... 268................. 280............................143 Biryani.................. 244......................................................................................................................................................................................... 277..................................134 Dum Aloo........................ 265........ 294.................................................................................................................................................................................................................................................................................................................... 270........................................................................................................................................................................................... 237..........148 Tamarind pickle (Pulikkachal) .........147 Palak Paneer..........................151 Kozhukkattai.............................................................................................................................................................................. 266................................................... 257...............................................................................................................................................................................................................................................................151 Poli .................................................... 249......................................................... 256.................................................................... 258........................................................................... 254..........................150 Masala Dosai...................................................................................... 262........................................................ 250.........149 Urud Vadai (Medhu vadai)..................................................................148 Maavadu (Tender mango pickle).....................................................................................................................................................................................................................................................151 Sakkarai Pongal...................................................................................................................... 275....................................... 251...... 240.....................................................133 Dum Arvi....................................................................................................................................................133 Rasagulla..................................................................................................................................................................................................151 Laddu...................148 Aavakkai (Mango pickle).....................................................................................................................................................................................148 Gonkura Thokku ............................................................................... 285..................... 284.......................................................................................................................................................................................................... 246.............................144 Double Ka Meetha (Bread Pudding).........................Org 236.......................................................134 Bhindi Masala ............................................ 253..........................................................................151 Jilebi.................................................................................................................... 263.......................147 Stuffed Brinjal Curry.......................................................... 245.. 290.......................................................................147 Tomato pickle .............................................................................................. 281.................................................................140 Cauliflower Curry ... 252...................................................................................................................................................................................149 Sevai (Idiyappam) .............. 248.148 Ginger Pickle ........................................................................................................................................... 291..................................................................................
..........................................158 Potato Podimas .............................................................................................................. 302.....................................................................................................Org 295......156 Kanjeepuram Idli...............................................154 Medhu Vadai...........................................................................................154 Madhur Vadai........................................... 297.............................. 306......................................... 303........................................................................................................... 314.............................................157 Peseret......... 299........................................................................................................... 332................................................................................................................................................ 329.............................. 309...............................156 Thaval Adai............ 6 ............... 320............................................................................ 328........ 319........................................................... 313....157 Eggplant Podi Curry ....................................................................................... 307......................................................152 Paanagam......................................................... 318............................................ 310..................................................................................... Somaasi.....................................................................................................................................152 Sweet Puttu...................................................................................................... 317..................... 311..................................... 330.......158 Badam Kheer...............................................................................155 Idli... 304...............................................................................153 Oatmeal Raisin Cookie .........158 Venn Pongal.................................................... 298..........156 Aval Dosai.................................. 325.........................155 Thukada .....................................................152 Milk Appam.......................................................................................................... 321...156 Ordinary Adai...159 0............................152 Sweet Adai.................................................158 Plantain Curry..................159 Paal Poori (Sweet Poori)... 316............157 Plantain Puli Curry .....................................................................152 Chole........................................................................FoolzParadize.................................................................................................................................................................................................................................................................................... 308................... 296................................................................................................Provided by: www..................................................................157 Tamarind Uppma ................................................................................................................... 331.............................................................................. 324............155 Kara Vadai...........................................................................156 Rava Dosai....................................155 Spinach Vadai...............................................................................................................................................................................................................................156 Vella (Jaggery) Dosai..................................................................................157 Eggplant Gotsu..........................................................................155 Potato Bhonda ............. 312..................................................................................................................152 Panchamritham (fruit salad)........................................................................................................................................................................................................................................................152 Palak Paneer........................................................................................................................................................................154 Vermicilli Masala Vadai................................................................................ 326........................................................................................ 305...........................................................................................................................................................................157 Moor Kali........................................................................................................................................................................................................................................154 Cashew Kunuku ............................................................................153 Kunuku........................................................................................................... 323.............................................................................................................155 Bhonda ..................................................................................................... 327................................................................... 315............................. 300..............................158 Vazai Thandu Curry........................................................................................................................ 301........................................................................................................................... 322................................................................................................................
garam masala 1/2 tbsp. lemon juice 1/2 tsp. add green chilli and run for a minute. Aloo Palak Ingredients 3 cups chopped spinach 2 large onoins chopped fine 2 large potatoes boiled and peeled 1 tomato grated 2 green chillies 1" piece ginger 1 tsp. Add spinach and potatoes. Cut the potatoes into big pieces.FoolzParadize. Gobi Manchurian INGREDIENTS: 7 . Add lemon juice Just before s erving heat butter in a tiny saucepan and add the asafoetida. keep aside. Boil for 2-3 minutes. or hold under running water in a colander. Cover and boil over a high flame for 2 minutes. In the same hot ghee add the cumin seeds.Org 1. red chilli powder 1 tsp. onions and fry till very tender. wheat or other flour 1 tsp. Keep aside. Add the ginger. butter 4 tbsp. Keep slightly coarse. do not make very smooth. Add all the dry masalas and fry till ghee separates. turmeric powder 1/2 tsp cumin seeds 2 pinches asafoetida 1/2 tsp.Provided by: www. Note: You may use boiled peas. Add the tomato and further fry for two minutes. Cool quickly. boiled corn kernels or paneer chunks in the above dish. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 2. Pour over the vegetable and mix gently. add very little water (just a sprinkle) and a pinch of salt. instead of atoes. ghee salt to taste METHOD: Put the washed spinach in a pan. Put in a mixie. Drain the potatoes. Heat ghee and fry potatoes till light brown. Serve hot with naan or parathas or even rice. cinnamon-clove powder 1/4 tsp. When it resumes a boil sprinkle the flour and stir well.
brinjal. Gradually add to the gravy and stir continuously till it resumes boiling. oil 1 1/2 cups water 1 tbsp. 1 small bunch spring onoin finely chopped 2 tsp. garlic finely chopped 1/4 cup plain flour 3 tbsp.potato. to which a tbsp. Sprinkle 1 tsp. Fry as above and proceed as above. add remaining ginger. Stir fry for a minute. cornflour on the florettes and stirfry for 2 minutes. cornflour to 1/4 cup water and dissolve well. use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.carrot. manchurian (with gravy or dry). Variations: Dry manchurian can be made by omitting the gravy. french beans 8 .Provided by: www. Serve hot with noodles or rice.FoolzParadize. Add 1 tbsp. each of ginger and garlic and red chilli powder and salt to taste. Add the salt and spring onions. Dip the florettes in the batter one by one and deep fry in hot oil. red chilli powder 2 red chillies. ladyfinger (okra) 100 gms.Org 1 medium.cornflour. dry 3 tbsp. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 3. ginger finely chopped 1 tsp. Drain and pat dry on a clean cloth. Boil for two more minutes and remove. cauliflower clean and broken into big florettes. Same procedure for veg. garlic and crushed red chilli and fry for a minute. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Boil till the gravy becomes transparent. Add 1 1/2 cups water and bring to a boil. Add florettes and soya sauce. Keep aside. of milk has been added. cornflour 1/4 tsp. Sindhi Saibhaji Ingredients: 1 each . small cabbage. Make florettes as above and instead of adding water as above. adding 1/4 tsp. but instead of using only cauliflower. Make thin batter out of flour and 2 tbsp. tomato. milk METHOD: Boil the florettes for 3-4 minutes in plenty of water. capsicum. In the remaining oil. onion. add fried florettes. spring onions and soya ce at this stage.
cover and pressurecook for 3 whistles. turmeric 3 tbsp. spinach and dals. 1 cup green gram dal 1/2 cup horsegram dal (channa dal) 4-5 green chillies 2-3 clovettes garlic 1 tsp. 1/2 bunch any other leafy greens. dhania (coriander seed) powder 1 tsp. Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable. wash and chop spinach and vegetables except tomato. red chilli powder 1 tsp. Clean.FoolzParadize. ghee 2 pinches asafoetida METHOD: Clean and wash dals. add all the vegetables.Org 1/2 bunch each spinach. salt 1/2 tsp. open and handblend the contents. Serve hot with paratha or steamed rice Making time: 30 minutes (excluding cooling time) Makes for: 6 Shelf life: Best fresh 4. Shahi Paneer Ingredients: 250 gms. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 9 . Add all masalas and mix. Mix well. oil 1/2 tbsp. khatta (3 leaved) greens. paneer (cottge cheese) 3 tbsp. coriander. Place whole tomato on top. Heat oil in a pressure cooker. add enough water to cover the contents.Provided by: www. Cool the cooker.
heat gravy. covered. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. Fry for 3-4 minutes. chopped coriander Method: Chop the paneer into 2" fingers. Add onion. Potato in Curd Gravy Ingredients: 3 medium. garam masala salt to taste 1/2 cup milk 2 tbsp. garam masala 2 pinches asafoetida 1 stalk curry leaves 10 .FoolzParadize.ginger. Making time: 45 minutes. Add curd and cook for 5 minutes. Heat half the ghee. add gravy and other ingredients except milk and paneer.Org 1/4 cup beaten curd 1/2 tsp. Boil to get a very thick gravy. Add 1/2 cup water and cool. potatoes boiled and peeled 1 cup curd or yogurt beaten 1 tsp. Add tomatoes and cook for 7-8 minutes. red chilli powder 1/2 tsp. red chilli powder 1 tsp. turmeric powder 1/4 tsp. green chilli and cardamom. 5. add milk and paneer fingers and boil for 3-4 minutes. Just before serving. Heat remaining ghee. dhania powder 1/4 tsp. Blend in a mixie till smooth. salt 1/2 tsp. Makes for: 6 Shelf life: best fresh.Provided by: www. Garnish with chopped coriander and grated paneer.
Mix all the dry masala in 1/4 cup water. mustard seeds 1/4 tsp. Mash 3-4 pieces fine with hand. chilli and curry leaves. each cumin. Add the masala mixture and fry for 2 minutes.Provided by: www. ghee salt to taste 11 . Makes for: 5 Shelf life: Best fresh 6. butter 1 small sweet lime 1 small apple 1 banana 2 slices pineapple 10-15 cashewnuts 20 raisins 2 glaced cherries for decoration 1 tbsp. Stir well. Stir continuously after adding curd. Boil and simmer for 10 minutes or till gravy thickens Garnish with chopped coriander. add ginger-garlic. Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. oil Method: Cut potatoes into big pieces. Heat oil. each ginger. coriander leaves chopped 1 1/4 cup water 1/2 tsp. When they splutter. Serve hot with thin wheat chappaties and rice.Org 1 tbsp. Navratan Korma Ingredients: 2 cups peas boiled 1 large carrot chopped and boiled 1/2 cup tomato sauce 1/4 cup curd 1/4 cup malai(cream) 3 tbsp. coriander chopped 1 tbsp. garlic grated 2 green chillies slit 1 tsp. Add the remaining water and all the potato and flour. Add the seeds (cumin and mustard). wheat flour 1 tbsp. Keep both aside.FoolzParadize. Making time: 30 minutes.
grated ginger 1/4 tsp. khoya 12 . nutmeg powder 1/2 tsp. Add the dry masala and salt and fry 2 more minutes.FoolzParadize. Allow to thicken a bit. 2 1/2 tsp. cuminseeds 2 tsp. Chop all the fruit fine. cardamoms Wet Masala: 1 large onion 1/4 cup coconut shredded 3 green chillies Method: Grind the dry and wet masalas separately. white pepper powder. Making time: 45 minutes Makes for: 6 Shelf life: Best fresh 7.Provided by: www. add the wet masala and fry for 2 minutes. khoya or paneer 150 ml. Add butter to ghee and heat. ghee Kofta: 50 gms. Serve hot with naan. cashewnuts 3 tsp. Add the carrots and peas.Org Dry Masala: 1 tsp.coriander and chopped cherries. milk 50 gms. Garnish with grated cheese . turmeric powder 1 tsp. sugar 2 tsp. mix together curd and cream and add to gravy. drain and keep aside. Malai Kofta Ingredients: Gravy: 125 gms. garlic crushed 1" cinnamon 6 cloves 6 cardamoms salt to taste 3 tbsp. roti or paratha. cashews and raisins and boil till the gravy is thick and the fat separates. Heat ghee and fry cashews. cream 75 gms. khuskhus (poppyseeds) 1 tsp. add fruit.
Place 2-3 cashews and raisins in the centre and shape into a ball. Serve hot with naan or parathas. to a paste. mashed 1 onion finely chopped 13 . Add paste and fry further for 5-7 minutes stirring well. Keep aside.Provided by: www. peel and smash them.Org 50 gms. ginger grated 1 tsp. Wet grind all the other ingredients. Optional: You can deep fry the koftas also. Add 2 cups water and simmer on low for 15 minutes. cardamom. add powdered spices and fry for 2-3 seconds. except ghee. Dry grind and keep aside. Samosa Ingredients For cover: 1 cup plain flour (maida) 2 tbsp. Repeat for remaining dough. Heat ghee in a skillet. Shelf life: Best fresh. warm oil water to knead dough For filling: 2 potatoes large boiled. peeled. Garnish with grated cheese and chopped coriander. paneer 5 medium potatoes 20 gms. Making time: 45 minutes. Flatten. Warm the koftas either in the oven or on the tava. Makes: 10 koftas with gravy. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes. Take a ping-pong ball sized dough in hand. nutmeg and cloves together. chopped coriander Method: Koftas Boil the potatoes. 8. coriander chopped 1/2 tsp. grated cheese or paneer 1 tbsp. Gravy: Roast the cinnamon. To serve place warm koftas in a casserole. raisins 4-5 green chillies chopped fine 1/2 tsp. cashewnuts 20 gms.FoolzParadize. Mix together all the ingredients except raisins and cashews. cum seeds in salt to taste Garnish: 1 tbsp.
Place a tbsp. Add more water little by little. Beat dough on worksurface and knead again. coriander finely chopped 1/2 lemon juice extracted 1/2 tsp. Run a moist finger along diameter. or tomato sauce. Do not fry on high. red chilli powder salt to taste oil to deep fry Method For dough: Make well in the flour. Cut into two halves.Org 2 green chillies crushed 1/2 tsp.FoolzParadize. turmeric. coriander seeds cru shed 1 tsp. Re-cover. Making time: 45 minutes Makes: 20 pieces (approx. Make five to six. garlic. To proceed: Make a thin 5" diam. of filling in the cone and seal third side as above. garam masala. Stir fry for a minute. add potatoes. coriander seeds. Cool. garam masala 1/2 tsp. lemon.) Shelflife: Bestfresh 9. 14 . round with some dough. Cover with moist cloth. salt and little water. Stir fry for 2 minutes. cumin seeds oil o deep fry Method Wash and soak dal for 3-4 hours. add onion. keep aside for 15-20 minutes.Provided by: www. kneading into soft pliable dough. deep fry on low to medium till light brown. ginger crushed 1/2 tsp. Join and press together to make a cone.Mix well till crumbly. garlic crushed 1 tbsp. Stir further 2 minutes. salt. Keep aside. saute till light brown. For filling: Heat 3 tbsp. add ginger. or the samosas will turn out oily and soggy. Put in hot oil. green chilli. red chilli. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys). turmeric powder 1/2 tsp. Masala Vada Ingredients 1 cup yellow gram (chana) dak 1/2 cup onion finely chopped 1/2 cup coriander finely chopped 1/2 cup dill leaves finely chopped 3-4 green chillies finely chopped 1/2 tsp. oil. Add coriander. Add oil.
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Keep 2 tbsp. dal aside, grind the rest,coarsely. Mix all other ingredients, including whole dal. Add 2-3 tbsp. hot oil to the mixture. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, or ketchup Making time: 20 minutes (excluding soaking time) Makes: 15 vadas (approx.) Shelflife: Best fresh
Hot Kachori
Ingredients For cover: 1 1/2 cup plain flour 3 tbsp. oil salt to taste cold water to knead dough For filling: 1 cup yellow moong dal washed and soaked for 1/2 hour 1 tsp. garam masala 1 tsp. red chilli powder 1/2 tsp. dhania (coriander) powder 1/2 tsp. coriander seeds crushed coarsely 1/2 tsp. fennel (saunf) seeds crushed coarsely 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1 tbsp. coriander leaves finely chopped salt to taste 2-3 pinches asafoetida 1 tbsp. oil oil to deep fry 1 tbsp. plain flour for patching Method For cover: Mix flour, salt and oil, knead into soft pliable dough. Keep aside for 30 minutes. For filling: Put plenty of water to boil. Add dal. Boil dal for 5 minutes, drain. Cool a little. Heat oil in a heavy pan. Add all seeds whole and crushed allow to splutter. Add asafoetida, mix. Add all other ingredients. Mix well. Do not smash the dal fully. But enough to make the mixture hold well. Remove from fire, cool. Divide into 15 portions. 15
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Shape into balls with greased palms. Keep aside. To proceed: Make a paste with water, of flour for patching. Keep aside. Take a pingpong ball sized portion of dough. Knead into round. Roll into 4" diam. round. Place one ball of filling at centre. Pick up round and wrap ball into it like a pouch. Break off excess dough carefully. Do not allow cover to tear. Press the ball with palm, making it flattish and round. Repeat for 4-5 kachories. Deep fry in hot oil, on low flame only. If the kachori get a hole anywhere, apply some paste. Return to oil and finish frying. Turn and repeat for other side. Fry till golden and crisp. Small bubbles must appear over kachori. Drain and serve hot with green and tamarind chutneys. Making time: 1 hour (excluding soaking and cooling times) Makes: 10-12 pieces Shelf life: 2-3 days Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
Spicy Sev
Ingredients 2 cups gram flour (besan) 1/2 tsp. ajwain (omam) seeds 1 1/2 tsp. red chilli powder 1 tbsp. oil salt to taste 2-3 pinches asafoetida water to make dough oil to deep fry Method 1.Mix the chilli, oil, salt and seeds into the flour. 2.Add enough water to make a dough which is quite gooey. 3.It should not be pliable but sticky. 4.Grease the inside of a Sev-press, fill with the dough. 5.Press into hot oil, and fry lightly on both sides. 6.Drain well and cool before storing. Variation: You may adjust the chillies as per taste. 16
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You may omit chillies to make bland sev. You may add finely crushed dried herbs (eg. mint) for add flavour. Note: A sevpress is similar to a vermicelli press, but it should be small enough to handle over hot oil. Making time: 15-20 minutes Makes: 250 grams approx.
Pear and Mango Chutney
Ingredients: 250 gms. raw firm mango 250 gms. pears. 500 gms. sugar 2 tsp. salt 1 tsp. red chilli powder 1 tsp. garam masala 1 tbsp. marshmelon (kharbooja) seeds. 1 tbsp. raisins. 2 cloves powdered 8 each almonds and cashews chopped finely. Method: Peel and mash and pear. Put 1 tbsp. sugar in a heavy saucepan. Heat on a low flame, stirring and cooking till it turns brown. Add 500 ml. water and boil. When the sugar has fully dissolved in the water add remaining sugar. When it begins to boil again add the mashed fruit, cashew, raisins, seeds, chilli and salt. Boil till a thick jam consistency is obtained. Stir occasionally. Add the clove powder and garam masala. Cool a bit and transfer to clean airtight jar. Making time: 1 hour Shelf life: 1 month Makes 1.5 kgs. chutney.
Green All-Purpose Chutney
Ingredients: 15 green chillies 1/2 cup coriander 1/2 lemon 1 tbsp. sev or potato wafers crushed 17
wash. Sarson ka saag Ingredients 1 bunch sarson greens 1 bunch spinach 1 onion grated 1/2 tsp. ghee 1 tbsp. 7. green chillies. add onion. oil 1 clovette garlic Method: Put all the ingredients .Add all other ingredients. or paratha.Add both greens. grated cheese o r paneer (optional) 1/2 lemon juice salt to taste 2 tbsp. garam masala 1 tbsp. Note: Sev is a fried Indian snack made of gramflour. 9. 3. stir. in a small mixie. 2. 5. oil 1/2 tsp. Store in a clean glass bottle. Try using no water or as little as possible to make the chutney keep longer. Makes 1/2 cup chutney Making time: 5 minutes Shelf life: 1 week (refrigerated) 14. garlic. (2 whistles).Mash well. Heat the oil and add the asafoetida and put in the mixie.Provided by: www.Add ginger. maize flour Method 1. except oil and asafoetida .Stir well and cook till oil separates.FoolzParadize.Org 1/2 tsp. 1 cup water.Garnish with cheese. 6.Heat ghee in a pan. 4.Add few pinches salt. 10. jaggery salt to taste 1 tsp. 12.Chop both greens. Run the mixie till a smooth chutney is obtained. 8. 11. Add water as and when required. each ginger & garlic grated 3 green chillies 1 tbsp. except cheese. drain. 18 .Pressure cook till done. saute till brown. stir.Serve hot with makki ki roti.Heat oil in the pressure cooker direct.
Ulundu vada urad dhaal hari mirch salt Soak dhaal in water over night. Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling).½ cup urad dhaal . Break the jagerry and put in water (very little) and make a syrup.dry grapes) cardamom ghee. 17. This is done because sometimes jagerry has mud and stones. powdered cardamon and cook again for a while. Put the rice and dhal in a big vessel and add milk (may be one cup) and cook it till all the milk gets absorbed.¼ cup red chillis 19 .Provided by: www.Org Making time: 25 minutes (excluding pressure cooking time) Makes: 3-4 servings Shelflife: Best fresh 15. Add three big table spoons of ghee. After we make the syrup strain it through tea strainer. Add fried coconut. Meanwhile cut coconut in very small pieces and fry in ghee. 16. Then make vada shape and deep fry in oil. Add jaggery syrup and again cook till even it gets absorbed. Milk Coconut cashew jaggery raisins (khish-mish .FoolzParadize. Sweet Pongal Ingredients (for two people) :Moong dhal .1/2 cup.¼ cup thoor dhaal . Fry cashew and raisins also separately.¼ cup chana dhaal . Serve hot in two cups with a spoon of ghee. Then soak rice and dhal separately for 10 minutes. Grind dhaal in little water.1/2 cup. cashews and raisins. Rice .k)and cook it seperately (in two different containers). Adai Rice .¼ cup yellow moong dhaal . Thoroghly wash and keep it in cooker with the right water (lesser is o.
Take sugar and water in the ratio of 2 : 1 1/2 unless other wise mentioned. Grind with little water. Keep aside for 25-30 minutes to allow sugar to dissolve. gulabjamoon. but there is stickiness in the syrup when tested. it is time to strain. 19.FoolzParadize. 18. To save time. Rub saffron into 1 tbsp. top with remaining nut crush. Dhaal vada urad dhaal chana dhaal red chillis Following is the thread test (tar) to check required consistency of syrup (chashni). surti ghari. because once the first thread forms. imarti. etc. Following are the steps shown to make sugar syrup (chashni) in the right way. pista & almond crushed Method Tie curd in a clean muslin cloth overnight. Pass through a big holed strong strainer. add 1/2 cup milk. reheating the syrup too many times will alter the texture of the resulting sweet dish. of the fried flours. 20 . add sugar and mix. cardamom powder few strands saffron 1/2 tbsp. mohanthal. On further boiling two tars are obtained and this is used in sweets like burfis. At this stage a drop of syrup dropped on a plate will form a soft ball when cooled. f.Provided by: www. never plas tic.Check frequently. etc. boondi.Always use a metal strainer or moist cloth to strain the hot syrup. checking the consistency required as above. prepare the syrup on a second burner. stirring occasionally. sugar 1/2 tsp. Shrikhand Ingredients 1/2 kg. pressing with hand or spatula. Keep aside. Boil some more and when 1 tar forms. as the recipe demands. it proceeds to thicken to the next stages very quickly. c. etc. curds 300 gms. Take into a bowl.Use as required in the recipe. d. h. Chill for 1-2 hours before serving. (6-7 hours). If no thread is formed. it is used in soaking pancake pancakes like malpua. Empty into a glass serving bowl. At this stage when the syrup is dropped in a plate it will form a hard ball when cooled. Mix in cardamom powder and dissolved saffron and half nuts. e. g. This consistency is generally used in dipping sweets like. then it is 3/4 tar (thread). jalebi.When the mixture comes to a boil. a. milk till well broken and dissolved.When a thick scum is formed on the surface of syrup. Beat well till sugar has fully dissolved into curd.Org salt Soak everything in water over night.Put both in a deep saucepan to boil. etc. Make syrup side by side of making the recipe. Still further boiling will form 2 1/2 to 3 tars and this syrup is used to get a white coating of sugar on sweets like balushahi. while making the rest of the recipe.Put back to boil. b. After this stage do no stir briskly and continuously or the sugar will recrystallise. This will avoid excess wastage of time and unnecessary cooling off.
garam masala and some mashed dal.Org Making time: 20 minutes (excluding tieing and keeping time) Makes: 6-7 servings Shelflife: 3-4 days refrigerated Variations: To make fruit flavoured shrikhand eg. ( a thin curry made using black masala. cardamom powder 150 gms. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously. But this method will consume more ghee and therefore calories. Drain in a colander for 10-15 minutes. Puranpoli Ingredients 300gms. add enough water to make a soft pliable dough. so as not to charr. of ghee all over top. Reroll carefully to a 6" diameter round. Repeat other side. mango. Mix well into dal. Pass through an almond grater little by little till all dal is grated. Serve hot with dal or amti. Mix ghee. OR Shallow fry on griddle like a paratha for a better flavour. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Take a morsel sized ball of dough. flour. plain flour 1 tbsp.FoolzParadize. roll into a 4" round. Apply a tsp. jaggery (molasses) 1 tsp. Take on serving plate. add pulp at the stage of adding cardamom and saffron. Note: The water drained from boiling dal is used to make the amti.) Making time: 45 minutes Makes: 7-8 puranpolis Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week. channa (yellowgram) dal 300 gms. Place same sized ball of filling in centre. Roast on warm griddle till golden brown.Provided by: www. Keep aside. 20. 21 . Mash jaggery till lumps break. life all round and seal.
ghee 2 1/2 cups sugar 1 1/2 cup water 2 tbsp. charmagaz (combination of 4 types of seeds) refer glossary 4" squares cut from a thin polythene sheet Method Sift both flours together. Pour onto a greased surface or thali and roll to 1" thickness lightly. Pour at once into the flour mixture. Add flour mixture and roast on low till light golden. Store in airtight container.Spread in a greased plate. Sprinkle the charmagaz seeds and elaichi and gently press down with palm. Patisa (Soan Papdi) Ingredients 1 1/4 cup gramflour 1 1/4 cup plain flour (maida) 250 gms. 3. Make syrup out of sugar. pour in the syrup. water and milk as shown in introduction.FoolzParadize. Coconut Burfi Ingredients 250 gms. stirring occasionally. Cool. finely grated coconut 250 gms. Heat ghee in a heavy saucepan.Org 21. Cool. wrap individually into square pieces of thin plastic sheet. Use method as shown in introduction.) Shelflife: 2 weeks 22.Warm coconut in heavy saucepan.Stir well and cook till soft lump forms. Beat well with a large fork till the mixture forms threadlike flakes. sugar 150 ml. Bring syrup to 2 1/2 thread consistency. 22 .Provided by: www. 4. 2. cut into 1" squares. cardamom seeds crushed coarsely 2 tsp. milk 1/2 tsp. Making time: 45 minutes Makes: 20 pieces (approx.Prepare syrup with sugar and water to 2 1/2 thread consistency. water ghee for greasing plate Method 1. Prepare syrup simultaneously. Keep aside to cool a little.
Make 1 tar sugar syrup as shown in introduction.Make 4-5 imartis at a time.Add colour and mix very well. 12. 4. ghee to fry Method 1. Note: Use a flat bottomed frying pan. take a 12"x 12" thick cloth. Put water little by little. depending on size of frying pan.If using a mixie. (2) Soak in syrup as required. water saffron colour 1/2 tsp.Remove from ghee. 2.Wash and drain. Till you come to the start.Soak urad dal overnight in plenty of water.Sprinkle cardamom powder (optional). Place over a tumbler and pour in some batter. then form small ringlets all along the ring. Making time: 30 minutes Makes: 20-25 pieces Shelflife: 2 weeks 23. form imartis in the hot ghee. Lower flame and allow to crisp turning once. drain and dip in hot syrup. 6. 10.Provided by: www. Hold like a pouch and press out imartis like icing.Cut into squares. 23 . 7.Keep aside for 3 hours. 6.Soak for 3-4 minutes. Making time: 1 hour (excluding soaking and keeping time) Makes: 20 imartis Shelflife: (1) Keep unsoaked in syrup for a day. make a ring first. More is weather is cold. Imarti Ingredients 2 cups urad dal 3 cups sugar 300 ml. If not available.Using either an imarti bottle (with nozzle) or cloth as shown in note. Grind to fine thick batter.FoolzParadize. 9. make a buttonhole type hole in centre. store in airtight container. 8. beat the dal well by hand till fluffy after grinding. 5.Org 5. The imarti bottle can be substituted with a soft plastic sauce bottle with a nozzle.Repeat for remaining batter.Add cardomom powder to syrup. cardomom ground 500 gms. 3. 11. Shape the imartis as follows. drain and serve.
constantly stir till soft lump is formed and does not stick to sides Roll on a flat surface to desired thickness and apply silver foil. Spread some of the coconut on a butter paper sheet. 25. Once the sugar dissolves. 24 . pista) 1/2 cup dessicated dry coconut Method Break up khajur coarsely Add milkmaid and dryfruit all in a heavy. on the sheet.Org 24. It takes a while to cook Stir gently till a soft lump forms. Kaju Barfi 150 gm cashewnuts 400 gm sugar elaichi powdered silver foil (optional) 500 gm khoya Method Dry grind the cashew Mix khoya (grated) and sugar Heat in a heavy pan. Do not allow to stick to bottom. stirring continuously. Cook on slow flame. all the coconut to cover it.Provided by: www. Khajur Burfi or Rolls 1 tin condensed milk 1 kg khajur deseeded (dates) 250 gm mixed dryfruits (badam. cashew.FoolzParadize. add the cashew (powdered) and elaichi Cooking. stirring continuously. Kalakand (Milk Burfi) 2 litres milk 1/2 to 3/4 cup sugar chopped nuts to decorate (pista. Grease hands and take a chunk of the mixture and roll into a thick roll. Chill the rolls in the fridge Cut into slices Or set in a tray and cut into squares. almonds) silver foil (optional) 1/2 tsp citric acid dissolved in 1/2 cup water. 26. non-stick pan.
Carrot Halwa 1 kg juicy orange carrots 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes few drops orange colour (optional) 1 tbsp ghee Method Peel and grate carrots Put milk and carrots in a heavy saucepan. stir continuously. 28.Org Method Boil half the milk and add the citric solution as it comes to boil Switch off gas. Heat ghee in a heavy pan. Boil till thick. Once the chenna settles sieve through muslin cloth. Carefully pour hot milk and stir. Add ghee. stirring continuously. 27. Do not knead. Use a long-handled spatula as the mixture tends to splatter. Add the chenna and boil till the mixture thickens. Set in a tray. Serve hot. After a while it should turn a light brown and aromatic. saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. decorated with a chopped almond or pista.Provided by: www. Once it starts thickening. wash and grind to fine paste. Add paste and cook on first high then slow flame. Put the remaining milk in a heavy pan and boil to half. Add the sugar and continue to cook. 25 . stirring occassionally. stirring continously and gently till ghee begins to separate. press out excess water. Badam ka seera 1 1/2 cup almonds soaked overnight 3 cups hot milk 250 gm ghee 1/2 to 1/3 cup sugar Method Peel the almonds. When thickens. Add sugar and cook further till thickens. add the sugar and cook. elaichi. Decorate with chopped nuts and serve hot.FoolzParadize. take in a plate and press down. stirring continuosly. stirring all the while till softly thickens in a lump. apply silver foil and sprinkle the chopped nuts.
stirring continuously. stirring occassionally. Serve hot. saffron and colour. When slightly thick add khoya and cook. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Add sugar and cook further till thickens. decorated with a chopped almond or pista. 31. Doodhi Halwa 1 kg doodhi 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee Method Peel and grate Dudhi Put milk and dudhi in a heavy saucepan. stir continuously. Dal ka seera 500 gm Moong dal (green) 500 gm sugar 500 gm ghee saffron soaked in a little milk 26 . Add sugar and ghee.3 drops cochineal (essence) 1 tbsp ghee Method Peel and mash chickoos or blend. 2 .1/3 cup sugar 150 gms khoya or milk powder made paste. Garnish with almond or walnut in centre of the halwa. Chickoo Halwa 6 chickoos 1/2 tea cup milk 1/4 . Add ghee.Org 29. 30. Add milk and boil in heavy saucepan.Provided by: www. Boil till thick. elaichi. Cook on low turning continuously till ghee oozes.FoolzParadize. Once it starts thickening.
and ghee begins to separate. Use as little water as possible.Org elaichi powder water about 250 ml. Once sugar dissolve add a few tblsp. Stir very carefully. Wash and remove the skins well. add elaichi and dissolved saffron. Remove with a strain. wheat flour 2 1/2 tbsp. Decorate with chopped dry fruit. Grind dal fine either in a stone grinder or electric grinder or mixie. stir gradually till golden brown. not allowing hand to be scalded. Atte ka seera 2 tbsp. Put sugar and water in a pan and put to boil.FoolzParadize.Provided by: www. Method Soak the dal for 5-6 hours. of milk. Beetroot Halwa 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee 27 . add the boiling sweet water Stir gently and continuously till excess water evaporates and the ghee separates. Further boil till the syrup become sticky between the fingers. Serve hot especially on a cold day. Keep stirring rigorously to avoid burning. stirring continuously Side by side add to sugar 2 1/2 cups water and keep to boil When the atta becomes a golden brown. Cook slowly till all water is absorbed. ghee 3/4 to 1 cup sugar or molasses (jaggery) elaichi powder chopped pista and almonds Method Add flour and roast on slow fire. As the syrup boils the scum will rise. Pour the hot syrup. Once the dal stops sticking to the vessel. Decorate with chopped nuts 33. (One thread should fall when poured from a tilted spoon) keep aside. 32. Heat the ghee in a heavy kadai (vessel) and add dal.
Rava (Semolina) Ladoo Ingredients: 1 cup rava 3/4 cup sugar 2 tbsp. saffron and colour. Stir slowly till the milk is fully curdled. stirring occassionally.FoolzParadize. stir continuously. Meanwhile heat the sugar and water in a wide sauce pan. Add rava and cook on low heat. When the rava turns light brown add the sugar. Strain the milk through a muslin cloth. Shelf life : 15 days 35. Reheat the milk and bring to a boil.Org Method Peel and grate beetroot Put milk and dudhi in a heavy saucepan. elaichi. Wash the chenna in the cloth under cold running water. Add ghee. coconut flakes and saffron. Bring to a boil. Serve hot. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.Provided by: www. Add cardomom powder. Stir for 3-4 minutes. Rossogolla Ingredients: 1 litre milk 1/2 tsp. Cool the milk for a couple of hours. 28 . Add the citric acid dissolved in some water. citric acid 1 1/2 cups sugar 4 cups water 2-3 drops rose essence Method: Heat the milk and bring to boil. Add sugar and cook further till thickens. Once it starts thickening. ghee 1/4 cup milk METHOD: Take ghee in a deep saucepan and heat. Boil till thick. decorated with a chopped almond or pista. Stir continuously. Wet hand with milk and shape the mixture in ladoos. Keep aside cool for some time. Mix well. Remove the cream layer. 34. Serves: 12 helpings Time required: 1/2 hr. Add half the milk. Keep as it is for 5 minutes.
Take off from heat and cool them to room temperature. Add cardamom powder & colour . Serves: 6 helpings Time required: 1/2 hour. Let them into the boiling water. Serves: 36 pieces Time required: 1/2 hr. Boil milk on high flame in a large heavy saucepan till water evaporates . Cool for 10 minutes . Pedhas INGREDIENTS 500 gms. Stir continuously while cooking. Mix well . Turn out carefully . powdered sugar 1 tsp. Powder sugar . Shelf Life: 15 days (refrigerated) 37. Mava Burfi Ingredients: 500 gms khoya 300 gms. Making at home consumes time but isn't that difficult.) condensed milk and 1 cup milk. Cover with a perforated lid. Add essence and chill for at least 4 to 5 hours. khoya (mawa) 300 gms. Form a ball . Lessen sugar by 1/2. Boil till a soft lump is formed. Khoya is available in most Indian sweetmeat stores anywhere. Boil for 13 to 15 minutes. Cook till mixture thickens . sugar 3 drops colour as required 8 to 10 pistas sliced 1/2 tsp. Mix together in a skillet . Heat on low flame . Make twelve equal sized balls of the dough. cardamom powder 29 .Provided by: www. Note on khoya. OR Substitute with 1 tin (400 gms. Stir frequently while cooking. Press into the cookie mould . Repeat for remaining mixture .Org Press out the excess water and remove in a wide plate.FoolzParadize. leaving a soft lump. 36. stiring continously . Gently knead into a soft dough by passing between fingers. cardamom powder cookie mould Method: Grate khoya . Press 2-3 slices of pista on the centre . Take a small fistful of mixture . It should form a very soft lump .
Add condensed milk and cook on slow flame.Mash paneer. Shelf life: 10 days 38. 8. stirring continously.Org 2 sheets silver foil (edible) Method: Mash khoya . paneer (cottage cheese) 2-3 drops kewra essence 1/4 tsp. Place the chocolate on the mava layer. Make incisions with knife to cut in the desired size and shape. khoya 125 gms.Pour on plate.Provided by: www.Add essence and remove from flame. yellow colour Method 1. 6. Mix in tne sugar. chocolate colour. Cool a little. 4.Cook till thick and sides leave. Continue as for mavaburfee. Roll both parts separately. Divide the mixture in two parts 1/3 and 2/3 In the smaller part mix 1 tablespoon cocoa powder and 1/2 tsp. 3. Make ladoos.Sprinkle powdered elaichi and decorate. Malai Ladoo Ingredients 1/2 cup condensed milk 250 gms. 7. Roll lightly. Gulab Jamoon Ingredients 500 gms. Serves: 25 helpings Time required:1/2 hr.FoolzParadize. Put into a heavy saucepan. Cook on slow flame.Cool. 2. Cook till the mixture is a very soft lump.Mix well. plain flour 30 .* Place on a working board and roll with a rolling pin to 1/2 inch thickness. Spread on the working board silver foil carefully and evenly. Note: Burfi is usually cut into 1 1/2 inch squares. Variation: To make chocolate mava burfi: Follow till * as above. 39. stirring continuously. 5.
sugar ghee to deep fry Method 1. 3.Heat the ghee very well. khoya 50 gms milk powder 1/2 tsp. 3.Remove from ghee and put in the syrup. of milk to separate the dirt.Mix well to form a soft dough. Sweet Kachori Ingredients: For filling: 200 gms. 4. 2. To make the syrup: 1. while dropping from a spoon it falls in a thin single thread. 6. Take off fire and cool a little. Sieve in the flour and soda together.Make balls of even size. plain flour 1 tbsp.Take the sugar in a heavy pan and add water to just cover the sugar. Makes about 25-30. cornflour 30 gms. Let in some of the jamoons. 5. cardomom powder 1 pinch saffron strands 250 gms.The syrup is done when . Shelf life :2-3 days. Soak for 10 minutes. ghee For syrup: 250 gms. Drain and transfer to a glass bowl.nutmeg-cardomom -cinnamon powder For cover: 250 gms.FoolzParadize. baking soda 1/4 cup milk 1/4 tsp.When they rise up put back on fire and fry till medium brown. Strain and boil again. sugar 1 cup water 1 big pinch saffron Ghee for deep frying 31 .Mix in the cardomom powder and crushed saffron. Serves: 25-30 helpings Time required: 1 hr.Crumble the khoya. 2. 7.Repeat for all the balls.Org 1/4 tsp.Microwave lightly or warn over boiling water before serving. Use as much milk as required for kneading. 8. When done pour the remaining syrup over the jamoons. (1 week refrigerated) 40. 9.Boil and add a tbsp.Provided by: www.
12.Drain and cool completely before storing. 41. 9. Note: The unsweetened kachoris may be stored without refrigeration for one week and sweetened as required .Make a well in the centre. omam seeds (ajwain) 1/2 tsp. 8. 7.Allow to stand for half hour before serving.Cover with a wet cloth.FoolzParadize.Boil sugar and water adding a tbsp. make a hole in the centre of each (approx.Boil till the syrup is slightly sticky between the fingers. red chilli powder 1/2 tsp.Roll one part into a puri. 3. 6. 5. place one mixture ball in the centre. 5.Pull up all the sides to seal the mixture and press in centre.Strain.Prick on both sides with a fork. 10. Keep aside. Time required:2 hr. 4. turning once.Do not over fry. 6. coriander very finely chopped 1 tbsp. 14. 8.Mix ingredients for cover.Provided by: www. 11.Allow to dry on a clean cloth for 25-30 minutes.Mix ingredients for filling. heat ghee and fry on low flame till light brown. diameter). Crush and add the saffron. except oil to deep fry. Serves:15 helpings .Mix them well in the flour.Repeat for remaining kachoris. 13.Divide dough to make small (4" diameter) thin rounds. 10. of syrup and roll kachori around to let the syrup spread. cumin seeds 1 tbsp. 3. Using water knead to a pliable dough.Deep fry in hot oil till a light browning appears.Pour about half tbsp. 2.When slightly cool. 9.Make 15 to 16 flattish balls of the mixture.Org Method 1. Keep aside 4. Shelf life: 10 days .Mix both flours together. Spicy Khaja Ingredients 2 cups gram flour 1/2 cup plain flour 2 tsp.Divide dough also into 15 to 16 parts. The mixture should be soft and crumbly. 2. 15.Make 5 to 6 such kachoris.Add enough water to make a soft pliable dough. 2cm. 7. 32 . oil salt to taste oil to deep fry Method 1. of milk to clear the syrup. add all other ingredients.
9.Divide dough into 4 parts. 2.Add maida and knead into a soft pliable dough. 7. ghee ghee to deep fry Method 1. Keep aside on a dry cloth for 1 hour. 7.Deep fry in hot ghee over slow flame till light golden brown. 8. 20 parts.Lift with spatula and loosen. dry containers.Warm the water. 43. 6. Mitha Khaja Ingredients 1 1/2 cup maida (plain flour) 1/2 cup jaggery 1 cup water 1/4 tsp.Knead each with palm and roll into 4" rounds. sugar and ghee together till sugar dissolves.Provided by: www.Mix the cardamom powder and ghee in the flour. cardamom powder 1 tbsp. Shankarpala Ingredients 1 cup water 1/3 cup sugar 1/3 cup ghee 1 1/2 cup maida (plain flour) ghee to deep fry Method 1.Knead the flour with the jaggery water.Strain and cool a bit.Store in clean. 33 . Making time: 45 minutes. 5.Org Making time: 30 minutes Makes: 25-30 pieces 42. 6. 2. 3.Drain well and keep aside till cool.Heat the water and jaggery till all of it dissolves in the water.The dough should be stiff but pliable. 4.FoolzParadize. Makes: 2 1/2 cups. 3.Roll into chappatis 1/3" thick.Break into approx. 5.Cut with a cookie cutter or knife into small diamond shapes. 4.
Keep aside.Provided by: www. 1.Roast khoya to a light pink by stirring continuously over low heat.Make many tiny slits with knife or fork on each on both sides.The khajas will become crisper and harder as they cool. 34 .Cool and break in fine crumbs with fingers.Dry on clean cloth for 30 minutes.Mix flour and ghee well. 2. Making time: 45 minutes Makes: 20-25 pieces 44. 5. 3. 10. 9. 2.Fold over the other half.Keep them aside on a clean cloth for an hour or so to dry a bit.Drain and cool for a while. 11. crushed almond 1/4 cup sugar ground 10 to 15 raisins Method For cover: 1.Org 8. ghee water to knead For filling: 1/2 cup coconut flakes fine 1/2 cup khoya 1 tbsp. Cool. 2. 13.Deep fry in hot ghee on low till light brown on both sides.Store in airtight container after cooling completely. cardamon powder 1 tbsp.Add enough water to make soft pliable dough.Make all in t he same way. Note: You may use a karanjia mould for filling them if available.Seal edges by twisting or pressing together .Place 1 tsp.Check for sweetness. not too thin not too thick .Make small (4 ") rounds. 3.FoolzParadize. poppy seeds (khuskhus) 1 tsp. 7. 5. filling in one half of round .Deep fry in hot ghee on low flame till light golden in colour.Roast coconut flakes lightly. Karanjia Ingredients For cover : 1 cup plain flour (maida) 1 tbsp. Making time: 1 hour. sealing in the mixture. 3. 6. 12. 4.Drain and cool completely before storing. 4. For filling : 1.Mix all other ingredients. 8.
Stir the boondis in the ghee gently and fry till crisp but not brown.Spread on a wide plate. Boondi Ingredients 1 cup gram flour 1/2 cups sugar 1 cup water 1/4 tsp. 2. add cardamom powder. 3. 12.Cool completely and loosen the boondi with finger till each droplet separates. hold perforated spoon a little above the hot ghee. 46. which should not be too thin.Pour back remaining batter and wipe spoon.FoolzParadize. Making time: 30 minutes.Keep aide. 9. almonds and mix gently. pour some batter on the spoon.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee. 7. Add plenty of water and methi seeds.Heat ghee. 45. A little practice and it is very easy. 8. 5. 11.Provided by: www.Make batter with gram flour.The batter should evenly coat the back of a spoon when dipped i n it. 6. 13. but keep warm for use.Org Makes: 13 to 15 pieces. Add a tbsp.Store in airtight container. cardamom powder 6-8 chopped almonds ghee to deep fry perforated flat spoon about 5" diameter Method 1. Makes: 3 cups approx. 4. 35 . methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds 10-12 tsps.Drain and put into the syrup.Remove scum and boil liquid till the syrup is sticky between the fingers. Keep for 3-4 minutes before draining from the syrup. Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself.Boil the sugar and water together. 10. of milk to bring up the scum. ghee or oil as preferred water for grinding Method Wash the rices and dal together. Sada (Plain) Dosa Ingredients: 1 cup plain rice 1 cup parboiled rice 1/4 cup white udad dal 1/2 tsp.
Texture: Thin with polka sized holes.30 minutes. channa. Heat griddle and pour 1 large spoon of batter on it. Pour a tsp. Beat the curds well. Grind to a paste. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. curds 36 . 47. Add more buttermilk if necessary. 48. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre. Rewash the rice by draining the water 2-3 times. Add soda bicarb and salt and mix well. of ghee or oil over it. udad dal 2 tbsp.FoolzParadize. oil to shallow fry Serve hot with onion and/or coconut chutneys. Mixed Dal Dosas INGREDIENTS: 1 cup rice 1/3 cup each yellow moong. Put some oil (1/2 tsp. Rava Dosa Ingredients: 1 cup fine soji (semolina) 1/2 cup rice flour or plain flour 1 tbsp. The batter should be relatively thin. Makes: 10 . add more water if required. not too crisp.) over dosa.Provided by: www. Lift with a spatula as for basic dosa.Org Allow to soak for 7-8 hours or overnight. Rawa -like grains should be felt in the batter. salt to taste Keep aside for 20 . Serve hot with chutney and / or sambar. foldable.12 thin dosas Shelflife: Fresh only. spread with the back of the spoon to a thin round. Remove with spatula when crisp. soda bicarb 2-2 ½ cups buttermilk 1 tsp. Spread by gently rotating the griddle. Add to the batter. Keep aside in a warm place for 8-10 hours. ginger grated Roll the dosa in a three-fold cylinder. coriander chopped fine 2 green chillies chopped fine Method: Blend all the ingredients together. oil 1/8 tsp.
FoolzParadize. Wet grind the rice till semolina type grain can be felt Wet grind rice till fine. Pour a spoonful of batter in the centre. Masala Dosa Ingredients: 1 cup plain rice. Keep aside in a warm place for 8-10 hours. ghee or oil as preferred water for grinding Method: Wash the rices and dal together.Org 1/2 tsp. Beat the curds well. 37 . soda bicsarb 2 tbsp. oil salt to taste oil to shallow fry Method: Wash rice separately and dals toghether. 10-12 tsps. Serve hot with chutney. Heat griddle. add more water if required.Mix both batters. Add to the batter.Provided by: www. 1/4 cup white udad dal. Pour a tsp. Keep aside for 3-4 hours before making dosas. Heat the iron griddle or non-stick tawa well. The consistency of the batter should be enough to thickly coat on a spoon when dipped. of ghee or oil over it. Place a tbsp. salt. Makes: 8-10 medium sized dosas Shelflife: 1 day refrigerated. 49. methi (fenugreek) seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. Spread chutney spread over dosa. Make thin or thick as desired. Grind to a paste. foldable but crisp. Fold into triangle to cover masala. 1/2 tsp. Add plenty of water and methi seeds. Rawa -like grains should be felt in Add soda bicarb and salt and mix well. Mix well till fluffy and light. Soak in plenty of water and keep aside for 5-6 hours. masala in the centre. 1 cup parboiled rice. pour batter and make as for plain dosas. soda and oil. spread with the back of the spoon to a thin round. Rewash the rice by draining the water 2-3 times. Allow to soak for 7-8 hours or overnight. Add the curds. Texture: Light and thin.
potatoes. For masala: Ingredients 2 large onions in vertical slices 2 large potatoes boiled and peedled 4-5 green chillies 1 tbsp.Org Remove with spatula when crisp. Fry till tender. Chop green chillies. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. chopped coriander 1 tsp. salt. cumin & mustard seeds 2 tbsp. sugar 1 tsp. each udad dal. oil. ginger grated 1 tsp. Serve hot with chutney and/or sambar. Use very little water. chopped coriander 8-10 cashews halved 1/2 tsp.Provided by: www. oil 1/4 tsp. Mix well. cumin seeds 38 . ghee 1 tsp. Heat oil. garlic crushed 1 lemon (juice extracted) 2 tbsp. 1 tbsp. seeds and splutter. groundnuts salt to taste Grind all ingredients together to form a firm chutney. turmeric salt to taste Chop potatoes coarsely. coriander. Add turmeric. red chilli powder 1 long bean tamarind 2 flakes garlic 1 tbsp.FoolzParadize. Add dal. add cashews and brown lightly. 50. Add chillies and onions. Chutney spread: 1/2 cup grated coconut 4 red chillies or 1 tsp. Channa Bhatura Ingredients For Channa 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. 51.
Take in serving dish. Simmer for 7-8 minutes till gravy thickens. Add chopped tomatoes. 6-7 whistles).clove powder. Cool about 5 tbsp. or wet again. Cover with a wet cloth. Add and mix in curds and oil. Till very light golden in colour.FoolzParadize. Stir and bring to boil. washed channa in a cooked with enough water. soda bicarb salt to taste Milk to knead dough oil to deep fry Method: Sieve together flour. Roll into 1/4" thick 5" diameter round. 1 onion.Provided by: www. Repeat for all. curds 2 tbsp. blend together 1/2 tomato. each cinnamon . Take fistful of dough. fry further 3-4 minutes. Pressure cook till done. Fry in hot oil. channa for grinding. red chilli powder 1/2 tsp.5 39 . Keep aside. Turning only once. Heat ghee in a small sauce pan. Chop remaining tomatoes and onions fine. Squeeze lemon over channa. Add all dry masala except cinnamon-clove powder. salt and soda. Method for Channa Put the soaked. pepper powder salt to taste For Bhatura 2 cups plain flour (maida) 2 tbsp.Org Dry masalas :1 tsp. Add enough milk to knead into a soft pliable dough.30 mins (excluding pressure cooking) Serves . Heat oil in a large skillet. onion and fry till tender. Add the chillies and cinnamon-clove powder. Add ginger-garlic and fry for a minute. Stir in seasoning gently. coriander. Keep aside for 5-6 hours. (approx. butter or oil 1/2 tsp. teapouch and bay leaves. Add cumin seeds to splutter. Serve hot with hot channa and slices of onions and lemon. cooled channa and 1/2 tbsp. Add chopped coriander and pour hot over the channa. turmeric powder 1/4 tsp. Add drained channa and 2 cup water which was drained from channa. Make sure the cloth does not dry up. In a mixie. Knead dough again. Making time :. each garam masala. Stir and fry till oil separates. Add channa-paste.
turmeric powder 1/2 tsp. a piece of lemon and chopped onion. onion. Add ginger-garlice. Making time : 30 mins. Simmer till gravy is thick. butter 2 tsp.) 1/2 cup shelled peas 2 tbsp. sugar and fry further 2-3 minutes. Vegetable Pie 40 . in between. Heat butter in a pan. tomatoes.Provided by: www. stirring and mashing pieces with masala. Fry for 2-3 minutes till very soft. To Garnish 1 tbsp. Serve hot with bhaji. capsicum. beans. (To open like a book).Org 52. turmeric. etc. coriander chopped 1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Bring to boil. salt. Add pavbhaji masala . pressure cooking time) Serve : 4 (2 pavs each) 53. each ginger grated. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. Pav Bhaji Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans. potota. For Pavs Slit pavs horizontally leaving one edge attached. Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Mash them coarsely after draining.FoolzParadize. bottle gourds. cauliflower. Add lemon juice. chilli powder. garlic crushed juice of 1/2 lemon. stir. Garnish with chopped coriander and a block of butter. pavbhaji masala 1 1/2 tsp. (excl. chilli powder 1/4 tsp. carrots.
peas. Pour and spread the filling in the shell. Stirring occasionally. Chope and boil other vegetables. corn flour salt to taste Method Sieve together flour and salt.. carrot. beans. Pour cream all over. Slice and serve warm. Cook till the water evaporates and curry is thick. Place over a greased pie plate. spinach. Chill dough for 15 mins. All or any) 2 onions 1 tomato 2 green chillies 1/2" piece ginger 1 tbsp. in a plastic bag. Keep aside.FoolzParadize. Quickly. potatoes. salt chilled water For Filling 2 cups Chopped vegetables of choice (eg. cauliflower etc.Provided by: www. 54. Sprinkle chilled water over it. cream 1 tsp. Prick with a fork all over. Filling Grate tomato. Roll dough into 4" thick round. Finely chop green chillies. Do not over knead. chilled butter 1/2 tsp. Poha 1 cup beaten rice (poha) 1/4 cup crushed groundnuts 1/4 cup grated or scraped coconut 41 . Sprinkle a little cornflour over the crust.Org Ingredients 2 cups plain flour (maida) 100 gms. Heat oil in a skillet. Mix with fork till mixture is crumbly. ginger. Add chilled butter. oil 1/2 tsp. onion. curry masala (or garam masala) 1 tbsp. or till light brown. Cook for 4-5 mins. Add all other ingredients except cream. in pre-heated oven. red chilli powder 1/2 tsp. Bake for 8-10 mins. add the grated vegetables and chillies. Bake in a pre-heated o ven for 12 mins. with light hand mix the dough into a lump.
heat oil. and all ingredients except 1/4 the coriander and sev. Making time: 15 minutes (excl chutney making time) makes: 3 servings Shelf life: best fresh. Stir gently every now and then. Serve immediately.optional 1 tsp roasted peanuts -. Adjust taste and salt. Stir and fry onions till tender. and break lumps with fingers. Drain water sprinkle a handful of clear water and keep aside.Org 1/4 cup coriander leaves 1 stalk curryleaves chopped 1/4 tsp sugar salt to taste 5-6 green chillies 1 tsp lime juice 1 1/2 tbsp oil 2 onions chopped 1 small potato chopped 1/2 tsp each cumin & mustard seeds. Mix well. add puffed rice. Add poha and all other ingredients. After 15 minutes loosen the poha gently. In a large mixing bowl.Provided by: www. Adjust salt and lime as per taste. Save some coconut and coriander leaves for garnishing. Serve hot with freshly brewed coffee. Sprinkle a few drops water if too dry. Take off fire. add seeds and then potatoes. Bhel 1 1/2 cups puffed rice 1 onion 1 tomato 1 small boiled p eeled potato 1/2 tbsp coriander leaves 1/2 cup fine sev 1/4 cup parboiled moong sprouts -. In a heavy saucepan. Spoon into individual bowls.FoolzParadize. Transfer to serving dish and garnish with coriander and coconut. Sprinkle some sev and coriander to garnish. Stir for 2-3 minutes. 42 . chillies and curry leaves. Return to low flame till hot. Wash poha till clean. Making time: 15 mins (excluding soaking time) Serves: 3 Shelflife: best fresh 55. Add onion. Mix very well.optional 1 tsp hot green chutney 1 1/2 tsp tamarind chutney salt to taste 1/4 lime juice 10-12 puries (used for bhel or panipuri optional) crushed Method Just before serving.
Tandoori Roti (without Tandoor) Ingredients 2 cups slightly coarse wheat flour 1/4 cups maida 2 tbsp ghee 2 tbsp curd salt to taste.Provided by: www. using dry dough if required. Knead dough lightly. It will fall off when done. METHOD Sieve together dry ingredients into a large rimmed plate. Cover with another plate and keep aside for 5 . Add butter curds. Wet upper side with water and invert. Heat griddle (tawa) place on tawa and dry one side. Naan 3 cups self-raising flour (maida) 1 tbsp oil 2 tbsp butter 1/2 cup curds fresh salt to taste 1/2 tsp baking soda (soda . Apply water on the top part with hands Invert naan and stick to griddle. Break of piece. Spicy Roti 1 1/2 cups wheat flour 1/2 cups gram flour 1 1/2 tsp chilli powder 1 tbsp oil salt to taste 43 . Invert griddle and roast over the gas flame direct (or nothing like toasting over bar-b-que coals).6 hours. oil and crumble with fingers. Place on a pre-warmed griddle (tawa). 58.bicarb) warm milk for kneading. add milk a little at a time. Knead slightly stiff dough cover and keep for 2 hours. When does is like course crumbs. 57. Invert griddle and roast over gas flame (or if available a barb. Serve hot with desired vegetables.Org 56.FoolzParadize. Serve hot with a blob of butter on it. the size of a medium potato and roll into a thick triangle. Cover with wet muslin cloth. Take naan sized dough and make a ball.que coalfire). Roll to a thickish roti (4-5 mm thick). till a soft pliable dough is formed.
Serve hot with ketchup.Coat the roll with grated cheese by rolling in it.Provided by: www. secure them with toothpicks before placing in the fridge. 9. 2. 3. Note: If you have trouble keep the rolls in place when raw. Break off bits and make small potato sized balls.Apply on all slices generously. 8.Org 1/2 turmeric powder 2-3 pinches asafaetida 1/2 tsp each cummin / oregano seeds finely chopped coriander 1 tbsp water METHOD Knead a slightly stiff dough. Apply ghee or butter and serve hot with sweetened mango preserve (chunda) or curds or jam. chilli. 7. Baked Bread Rolls Ingredients 6 slices soft bread fresh 1 tbsp. Phulka also may be done similarly if puffing with cloth.Bake in a hot oven for 10-15 minutes or till golden brown and crisp. cover with wet cloth. Or after brown spots appear place direct on gas flame and puff. with help of tongs. 5. grated cheese Method 1. feels difficult. adding all above ingredients. crushed red chilli salt to taste 1 tbsp.Place in the refrigerator for 30 minutes. 6. Roast on griddle (tawa) as for phulka.Brush all over with a bit of butter. Simple Potato Cake Ingredients 3 large potatoes 44 .Repeat for all slices. 59.Roll one slice tightly from end to end. Roll to 3-4 mm thickness. butter softened 2 flakes garlic crushed 1/2 tsp.Mix the salt. garlic in the butter. Making time: 10 minutes (excluding chilling and baking time) Makes: 6 rolls 60. 4. 10. Cover rolls with a moist cloth. Remove toothpicks before baking.Roll the bread flat with the help of a rolling pin.FoolzParadize.
Flip on serving plate and make sections with a knife. chillies. potato. Making time: 40 minutes 61. garlic and paste. instead if roasting. Variation: Bake the same if desired. Level to cover all the potatoes. 2.Add vegetables except tomatoes. 15. beans. allow to splutter. mustard seeds 1/2 tsp.Flip over very carefully with a wide sharp spatula. etc.Sprinkle fresh ground pepper. cloves in mixie.If mixture feels thin. ginger grated 1/2 tsp.Do not peel potatoes. red chilli powder salt to taste 1 tsp. 8. Mix Veg Curry Ingredients 1 cup mixed vegetables sliced. 45 .Arrange potatoes to cover the pan. add some more bread crumbs. salt and simmer on low till bottom is golden brown. 13.Heat butter. each cumin. sesame seeds. sesame seeds 1/2 tsp. add seeds.Deseed capsicum and slice into thin rounds 4. garlic crushed 3 green chillies 1 tbsp. Top with capsicum.Meanwhile mix cheese.Provided by: www.Blend together. 3. 5.Heat a thick nonstick pan about 5" diameter. 3. milk.Org 1 capsicum 1/2 cup grated cheese 1/2 cup bread crumbs 1/2 cup milk 1red chilli crushed 2 tsp butter 1 tbsp. 9. 2. on bottom of pan. cauliflower.The potatoes will turn out best if boiled and refrigerated overnight before using. Apply 1 tsp. boiled (use carrot. 11. 4.Pour the mixture all over evenly.Serve hot and crisp. and roast the other side.Let other side become golden brown too. coconut. flour and chilli. keep stock aside.Let in the remaining butter around the edges to seep down.) 1 tomato sliced 1/2 coconut grated 1/2 tsp. 5.FoolzParadize.Add ginger. 14. 6. Slice into thin rounds or grate coarsely. cinnamon. 10.lemon juice 2 cloves 1" piece cinnamon 2 tbsp. butter Method 1.Stir fry for 3-4 minutes. 12. 7. plain flour Method 1. crumbs. peas. 6.Add salt to taste.Drain the boiled vegetables.
8.6-7 tbsps Cummin seeds . chilli powder.Dissolve the sugar in the water and heat it. 4. 4. 3. then you will able to pull it out like a thread).FoolzParadize.Serve hot with parathas or chappatis. 9.Keep stirring till you get a thread consistency.150-200 gms Salt to taste Garam Masala.Let boil for a minute or two. Makes: 2 servings 62. 8. 3.Cook the spinach in water. 2. 5.Cut 4 of the onions finely and saute them till transparent.5 medium sized Garlic .Remove all the lumps in the chick-pea flour and add it to the syrup. Making time: 20 minutes. Geera Powder. 2.Add this paste to the sauted onions. 7.Serve hot with rice or rotis. 5.Org 7.Drain the water and then make puree of the spinach leaves.Grind the other onion and the garlic flakes to a fine paste. Cover. (If the syrup has reached the required consistency.Add salt. 63. simmer for 5 minutes. Add some water if necessary.tomatoes and cook till gravy is thick. 9.Reduce the heat and add 2 teaspoons of ghee.1 tbsp Paneer . Mysore Pak (South Indian Dish) Ingredients Besan (chick-pea flour) 1 cup Sugar 1 1/2 cups Ghee 2 cups Water 1 3/4 cups Procedure 1. 1 table spoon at a time. 6.500 gms Onions .Add 1/2 cup stock. Fry this in oil till golden brown.Provided by: www. Chilli Powder Method 1. Palak Paneer Ingredients Spinach . Also add the puree and the spice powders. 46 .Cut the paneer to cubes of desired size (preferably not too small).2-3 flakes Cooking oil .You can check for this by feeling the syrup between your fore-finger and thumb.Add this paneer to the prepared palak.
64. Do not remove the excess ghee.At this point.Deep fry the balls in the hot oil & keep aside 3. 7. add flour & make small round balls with the same. Cabbage Kofta Curry Ingredients For Koftas 1/2 medium size Cabbage Shredded 2 tbsp Besan or all Purpose flour Oil for frying For Gravy 1 medium sized onion a Piece of ginger 1 Cardamon 1 cinanamon stick small 1 clove 1 spoon jeera 1 spoon dania 2 medium sizes Tomatoes Method 1. Pineapple Gojju Ingredients 1 canned (small) crushed pineapple 47 . Then. 9. At one point. 2. 10. 65. Yield: 40 medium sized pieces. till the flour and ghee has completely blended with the syrup. the whole mixture becomes porous and starts leaving the edges of the vessel.Provided by: www.Repeat procedure 2 till you finish all of the besan. 4. Carefully remove each piece and arrange on the serving tray.Can add little water if the paste is too thick.Switch off the flame add the Kofta's & Cover till Serving. salt according to taste & little bit of sugar. 7.Take the shredded Cabbage in a bowl. at a time till the mixture changes color and texture.Org 6.Before serving garnish with fresh coriader leaves. cut it into desired shape and wait for another 10 minutes.Let the paste cook till the oil seperates.Stir. transfer the mixture into a greased plate and with a spatula press the mixture down till the excess ghee surfaces. you will obs erve that the mixture is not able to absorb any more ghee. Cooking time: 45 minutes. Also.FoolzParadize.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste. 6. 8.Continue to stir and keep adding ghee 1tsp. 5.Allow it to cool for 10 minutes.
tamarind paste.In the meantime.Provided by: www. cumin seeds. chick peas. 66. add the ground paste to the fried pineapple and fry further 10 mins.Soak tur dal over night. keep oil in a kadai and let it heat for a minute.Grind it coarsly. asafotida & salt mix it thoroughly.Org 1 table sp sesame seeds 1 table sp urad dhal 1 table sp channa dhal 3 red chillies 2 green chillies 1 tsp chick peas 1/4 tsp asafoetida (hing) 1/2 tsp tamarind paste a small piece of jagerry OR 1 table sp brown sugar 1/2 cup grated coconut Salt to taste 1/4 tsp turmeric powder 4-5 table sp's Oil for frying 1 tsp mustard seeds Method 1.Grind the fried ingredients with green chillies.Serve hot with rice dishes.Remove kadai from the heat.Dry fry sesame seeds. grated coconut. jaggery (or brown sugar) and grated coconut to a smooth paste (add little water while grinding).Then make small koftas (balls) with the mixture pressure cook for 15 min. Then put mustard seeds and turmeric powder and allow mustard seeds to pop. 5. 6. 8. Tur Dal Kofta Ingredients 2 cups tur dal 6-7 green chilles. 48 . 4. Then wash it thoroughly. channa dhal.Later on.Then put the canned crushed pineapple to it and fry the pineapple for about 15 mins approximately. 3.spoon finely chopped corriander leaves 3-4tb spoon grated coconut Method 1. urad dhal.Then add chopped chillies.FoolzParadize. red chillies and asafoetida till they all turn roast(frying time 5-6 mins) 2. 5. 3.Add salt according to taste 7. corrinder leaves.spoon cumin seeds 1 pinch asafotida Salt to taste 3tb. 2. 4. chopped 3tb.This goes well as a side dish with chapatis or rice & rasam and can be eaten hot or cold.
2-3 medium sized Coriander powder. 49 .2 1/2 cups Cooking oil . Tikha Baigan Masala Ingredients 1/2 kg brinjal (small size) 3-4 onions (cut in big pieces) 2 tbsp of grated coconut (dried) 1 whole garlic ginger 2 tbsp chilli powder 1 tsp turmeric powder salt to taste small lump of tamrind 1 tbsp garam masala powder 1 tsp jeera Method 1.1 cup Water . 7.Add little water to the brinjal. 2. Take of the pan fromstove and let it cool.Let it cook for 15-20 minutes.300 gms Onions . Put small piece of jaggery to taste if required. 5.Cook the rice in the quantity of water mentioned above.Take all the ingredients grind it at once in mixer. Chilli powder.Fry the mixture properly.Cut the brinjal & onions to not very fine pieces. they will get mashed up and will lose their taste. 5. 4. Then. do not add water. 3. Vaangi Baath (Brinjal Rice) Ingredients Brinjal . put the mixture in the pan. cook it.Pour 2 .Org 67.Provided by: www.3 tbsp of oil in kadai.Take the brinjal slit it in 4.FoolzParadize.Saute the onions till they get transparent. heat it and then put the stuffed brinjal. Do not overcook.Garnish with finely chopped coriander leaves. 6.Add 2 tbsp of oil in pan and heat it. 6.Add the spice powders and saute the curry for 4-5 minutes. 7. 3. Salt to taste Rice . fill the mixture in the brinjal. add the brinjals also. If u cut the brinjals too fine. Your tikha brinjal masala is ready 68.2 tbsps Finely chopped coriander leaves Method 1. 4.Allow it to cool and then mix it with the curry just prepared above taking care to see that u do not mash them up.Serve hot. 2.
70. 3.Provided by: www. 4. turmeric powder & salt.Serve them with some hot sauce or ketchep. Oil for frying. chilli. Vegetable Cutlet Ingredients 1 medium size carrot 1 medium size potato 1 medium size beet root (optional) 4-5 Beans Peas (optional) To Grind garlic 1 small piece Fennel seeds 2-3 Green chili 2-3 Coriander leaves little bit One medium sizes onion finely cut & keep. To dip 2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour) Powder Take 3-4 slices of bread & powder them.Org 69.Smash them & keep it aside (if there is any excess waterin the cooked 50 .Wash & Pressure-cook with little bit of water.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.Make the paste of channa dal by adding some water and mix salt. corriander powder and some corriander leaves for taste.FoolzParadize.If you prefer onions you can put 1/2 onion cut into small pieces.Finely cut all the above said vegetables. 3. 2. Bread Besan Bajji Ingredients 4 Slices of bread 1 cup of channa dal 1 spoon chilli powder 1/4 spoon corriander powder salt to taste. Method 1. (you can use either breads crumbs) Method 1. 2.
8. Apple. 7. Just fry for few seconds. 6.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.Fry onions till it turns into brown & add the grounded paste.Heat one tablespoon of oil. 5. 4. Keep on stirring till the apple & banana pieces are cooked & the halwa becomes one mass. 51 . Note: It will taste authentic with falooda. 72. Mix all the ingredients together except ghee. One can of condensed milk One 16 Oz wipped cream 1\4 cup pista 1 pinch safron Method 1.Take a pot and mix evaporated milk. cardamom powder. condensed milk and wipped cream with the hand grinder (mixer grinder) 2. Kesar Pista Kulfi Ingredients Take two cans of evaporated milk. Then add ghee.Now mix pis ta and saforn in it 3. Banana & Carrot Halwa (ABC Halwa) Ingredients 1 cup chopped apple (without skin) 1 cup chopped banana 1 cup grated carrot 1 cup milk or 1/2 cup milk powder 1 cup coconut 3/4 cup ghee 2 cups sugar Method Grind carrot & milk.Put into a air sealed container and put in the freezer for 4 hours. Chilly chutney 71. Wait to cool.FoolzParadize.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown in the wok or thava.Org vegetables just drain).Provided by: www.Then add the smashed vegetables & fry till it gets thickened. Remove from the stove top & decorate with nuts of your choice. Servings: 12-15 (depends upon the balls you are making) Side Dish: Ketchup.
Add turmeric. Split Bengal Gram -. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Oil -. Mix thoroughly.0. add coriander leaves.5 cups Coriander Leaves -. sliced green chiles and tamarind extract.Org Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -.4 Black Pepper Corns -. (powdered) Asafoetida -. large bowl spread out the rice.0. Meanwhile in a skillet.0. When the bengal gram turns light brown.0.20 Sesame Seeds -.FoolzParadize.1 tbsp. heat remaining oil on low heat.5 tsp.5 tsp. asafoetida. To this add black mustard seeds. Keep it aside.remaining curry leaves. 52 .1 bunch Curry Leaves -. Remove from heat.3 cups Tamarind Extract -.8 Turmeric Powder -.0.2 tbsp. red chile.5 tbsp. Stir well. Serve with Verusanagapappu Pacchadi or plain yoghurt. Dried Red Chile -. Remove from heat and in a wide.5 cup Mustard Seeds -. Salt to taste In a large bowl. pepper corns and peanuts. Peanuts -. split bengal gram.Provided by: www. add water and rice and cook until well done.5 cup Water -. Note: You can adjust the amount of tamarind extract according to your taste. half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly.5 Green Chile -.5 tsp.
Split Black Gram -. 53 . Cooking oil -.1/8 tsp. Avial (Mixed Vegetables With Sauce) Preparation time: 40 minutes Serves 4 Required ingredients: Cubed White Squash (pumpkin) -. Pour this mixture into the pot containing the vegetables and keep it on medium heat. Remove from heat and keep aside. Cumin -.2 Sugar -.4 tsp.Provided by: www.3 cups (mixed together) Green Chilies -.1 tsp.a pinch or two Salt to taste In a deep pot boil the mixed vegetables in a cup of water until tender. coriander leaves.Org 73. Cauliflower.FoolzParadize.1 cup Chopped French Beans. (Remember to stir frequently. Add the green chilies sliced lengthwise and simmer the contents for ten minutes. do not discard it). blend yogurt. salt. turmeric. Keep aside.1 tsp. In a blender. Asafoetida -. as yogurt tends to stick to the bottom of the pot). cumin.4 (medium sized) Plain Yoghurt -.2 cups Grated Fresh Coconut -. (If there is any water left in the pot. Bell Pepper.10 Coriander Leaves -. Turmeric -. sugar.1/8 tsp.1/8 tsp. Mustard -. Drumstick*.1/2 cup Dried Red Chilies -.1 cup Curry Leaves -. Potato -. a cup of water until well mixed. grated coconut.
1 tablespoon black pepper . add salt and grated coconut and grind.1 whole red peppers .1/2 teaspoon mustard seeds . Milagu Kuzhambu coriander seeds .Org In a wide skillet heat oil on medium. When the mustard seeds pop. pita.1/4 teaspoon curry leaves .2 spoons(fry first) toor dal . grated .asafoetida Fry the above ingredients in alittle ghee.This can be mixed with rice and served along with paruppu thogaiyal.1/4 teaspoon urad dal . add asafoetida. puri. Then add mustard seeds. 76.3-4 asafoetida and curry leaves -little Fry the above ingredients in a little amount of oil and grind it. Cook for a minute or two.1 teaspoon cumin seeds . black gram and curry leaves. When oil is hot add dry red peppers and fry for one minute. Side dish . Goes well with plain white rice.1 gram dal . Remove from heat. paratha.1/4 teaspoon coconut. Paruppu Thogaiyal toor dal . or as a side dish to curd rice. you can add some other vegetable.cubed turmeric powder .FoolzParadize. Erissery (Maya Nair) Green bananas or plantains (nenthrakkay) . however.a few salt to taste oil .2 spoons whole red peppers . 75. *If drumstick is not available.1/2 cup (may substitute des. Eggplant.Provided by: www. Immediately add the vegetables and sauce from the pot.Mix this paste with tamarind juice. is not advised because it becomes bitter when boiled in water. 74.1 teaspoon chili powder . coconut) coconut for garnish .1 teaspoon 54 .2 spoons whole black peppers . add water and heat until the raw smell is gone.
Add cooked vegetables.Add splattered mustard seeds. cumin seeds .Plantain. potatoes. mix well and heat for sometime. Meanwhile. Let it simmer.You can add a little coconut milk to adjust the consistency. coriander seeds. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). carrots.. Grind the coconut well with cumin and add to the cooked plantains. cabbage.1/4 spoon Slightly roast the above without oil and grind into fine powder. Add this mixture to the erisherry and mix in the curry leaves. 80.FoolzParadize. 78. 77. Grind the soaked rice in a blender with just enough water so that the ground material will be thick. cooked rice Soak the washed rice for 3 to 4 hours.Provided by: www. Mix separately 1 teaspoonful of yeast . urud dal. When cooked. sesame seeds .Snake gourd. Pour 3 spoons of oil 55 . Drain and cook the plantains with the remaining turmeric and salt. grind and keep it aside.Add this to thick curd. Grind the coconut to a milky emulsion.Org Soak the cut plantains in warm water mixed with half teaspoon turmeric for ten minutes. Grind grated coconut and green hot chillies and salt.each 1 spoon asafoetida . 79. Mix your ground rice. Use a cast iron pan and use the same technique that one uses for pancakes. Poricha Koottu toor dal. grated coconut (fry last) Fry the above ingredients in little ghee. beetroot Cut any of the vegetables into small pieces.each 1 teaspoon 1 whole red pepper.(You can add one beaten up egg at this stage if you fear appams sticking to the pan. add curry leaves and 1/2 spoon coconut oil. beans.Alternately you can wrap a half fried egg in cloth and use it to rub the frying area of your pan.Add the ground mixture to this and heat for a little while to mix uniformly. Add sugar and salt as your taste dictates. fenugreek seeds. Aviyal Vegetables . quarter cup of luke warm water and 1 tablespoon of sugar and allow the mixture to rise. Add the urad dal and the coconut reserved for garnish and stir till browned. In the early stages of grinding take out about two table spoon of the partially ground rice and keep it apart for cooking and later mixing. Vella Appam (PK John) 2 cups of white rice Half a coconut 1 table spoon of yeast Sugar Salt 2 table spoon of partially ground. Vegetables . add moong dal and steam it in pressure cooker. heat the oil and pop the mustard seeds. green peas Cut the vegetables into long pieces and steam in pressure cooker.Add curry leaves. brinjal.(This will be called KURUKKU). 'Kurukku'(cook the partially ground rice saved earlier like a thick porridge) the yeast mixture and ground coconut Allow the mixture to ferment for about 6 hours. whole black peppers.) Now put the mixture in a warm oven for 2 hours just before you make the Appams After it rises DO NOT STIR. drumstick.Wash and drain.
Store in refrigerator.1 cup Mix well and heat in a fry pan until it becomes soft. 83.Add 3 times water and steam until it is overcooked. Coriander-tomato chutney Fresh coriander leaves(cilantro/parsley) . Ginger Pickle Grate ginger finely.Cut green chillies and ginger into fine pieces.FoolzParadize.6 Cut into medium pieces.1/2 spoon and mix well. Next day.Org in a fry pan and add some gram dal and whole red peppers and fry slightly.Cut the tomato into medium sized pieces.a pinch Salt .Store in refrigerator. asafoetida .When the peppers burst add chillie and ginger pieces and a pinch of turmeric powder.Provided by: www.Take oil and add mustard seeds. 84.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell. 81.2 tamarind .1 large Grated coconut .1 cup Ghee .Add salt.When it splatters.Take some ghee in a fry pan and add whole black peppers. Next day add 1/4 cup of sesame oil and leave it aside.(Preseve the juice while cutting). and cumun seeds.1 cup Tomato .Add salt.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. curry leaves and mix well.Add salt and heat with constant stirring until the mixture becomes thick. thin skin. Lime pickle Fresh lime(large size.4 spoons.red chilli powder . ripe) .Add this to cooked dal-rice.Add some ghee while serving. 7-cup sweet Milk . add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.3 cups Grated coconut .1 cup Sugar .1/2 cup green chillies . Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.to taste Wash fresh coriander leaves and pick the leaves from the stem. add fenugreek seed powder an asafoetida.4 spoons. 82. 85.Add this to the poickle and mix. Add tamarind juice to this and bring it to boil.1 cup gram flour .Add the other ingredients and grind it in the blender into 56 . VenPongal Mix rice and moong dal in the ratio 1:1.
Deep fry the balls until they turn golden brown.Add thnis to thick curd and keep it aside. add urud dal.1/2 Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder. 87.1 Toor Dal .Splatter with mustard and asafoetida.Add fresh coriander leaves.1 toor dal or Pottu kadalai .Knead the mixture tightly.1 whole red peppers . Add salt.Add the ground paste and fry till the raw smell dissappears. red chilli powder.When it splatters. boondi.Drop this carefuly into boiling oil and fry till it turns golden brown.Beans. Add grated onions.1/2 Cumin seeds . Put the vadai immediately in a vessel of water and after about 2 minutes add it to the curd mixtue. Heat 3 spoons oil in a fry pan. 86.1/2 coriander seeds . 57 .Provided by: www. salt. Carrots. 88. coconut pieces.Beet Root(if preferred) Steam the vegetables in a pressure cooker or a food steamer and mash them into a tight paste.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly.FoolzParadize. Side dish : Tomato ketchup 89. add salt and asafoetida and grind into a very fine powder.green peas.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.Grind into a thick paste. black whole peppers. Rasam Powder Whole black peppers . Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. and asafoetida.5 Roast the above without oil. Take some rice flour and add water to make it into a slightly watery juice. Paruppu podi gram dal . Curd Vadai Grind some grated coconut and green chillies into a thick paste. garam masala powder and ground cinnamon(a pinch). Vegetable Cutlet Vegetables-Potato.Org a thick paste. add mustard seeds.
3 Tbsp of oil.25 g asafoetida . Add chopped ingredients and fry until onions are brown.a pinch Dry the above ingredients and grind into a nice powder. Sambar powder Whole red peppers . and onion. the baking powder and mix thoroughly After the batter is prepared. Finely chop ginger. 1/2 tsp salt. Heat oil (about 5 Tbsp) and add mustard seeds. Next fry it in hot oil. 92.FoolzParadize.Provided by: www. coriander leaves.200 g whole black peppers . You will get about 20-30 small bondas. peas.1/4 kg Coriander seeds . chilies.1/4 kg Toor Dal . Add carrots. 91. make small balls out of the filling and roll them in the batter. The batter is prepared as follows: ---------------------------------Combine gram flour. 3/4 cup water.200 g Gram dal . Dahi Vada (Savory Balls In Yogurt) Ingredients: -----------1/2 c Urad dal 1/2 Moong dal 58 .Org 90. add lemon juice and let cool. Add potato (now mashed) and fry for 5 minutes. Bonda with mashed potato Ingredients: -----------1 medium Onion 2 cups Potato buds 1 1/2 cup Peas and carrots 2 big ones Green chilies 1 teaspoon Lemon juice 1 cup Gram flour 1/2 tsp Mustard seed pinch Turmeric 1/2 tsp Baking powder 1/4" piece Ginger 1 small bunch Coriander leaves 2 tsp Salt Oil Method: ------The filling is prepared as follows: ----------------------------------Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Remove from heat. turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.
Org 1 c Yogurt Spice to taste (cumin and paprika) Oil for frying 1/4 c Milk Method: ------Clean dal. Let the vegetables + turmeric powder cook. 93. Add salt and start heating oil. If you are using canned or frozen vegetables skip the above step. Fry until golden brown. Let it soak till ready to serve. cloves and cardamom and fry for 2-3 minutes.FoolzParadize. Add garlic + ginger paste and fry for a minute or so.Provided by: www. khus-khus. 59 . VEGETABLE Kurma Ingredients: -----------2 cups Vegetables 2 Onions cut length-wise 2 Green chilies cut length-wise 1 tsp Coriander powder 1 1/4 tsp Salt one pinch Turmeric powder 1/2" Cinnamon stick 2 Cloves 2 Cardamom 2 tblsp Coconut powder 1 tsp Khus-Khus (poppy seeds) 1/4 tsp (3 cloves) Garlic 1/4 tsp powder (or 1/2" fresh) Ginger Method: ------Put a reasonable sized vessel on the range and heat oil. Add onions and green chilies and fry till onions turn brown. salt and wait until cooked. Drop spoonfuls of batter in the hot oil using a large tablespoon. Squeeze out water from the vada and add yogurt. Add Water (about a cup or two).) 94. (Note: Cook on low heat. Serve. Add spice according to taste. Add vegetables and fry for about 3 minutes. More Kozhambhu Ingredients Yogurt 32 oz. wash and soak in water for 4 hours. Add coconut paste. Beat yogurt with milk. Blend in blender at medium speed using the minimum amount of water required to keep paste moving freely. Add cinnamon. Drop in water.
Rose Water To taste (opt. Mustard 1 tsp.FoolzParadize. Turmeric pinch Hing 1 tsp. Methi 1 tsp. The cheese should have hard. Thicken the Half and Half by simmering over low heat for a long time. and methi.Provided by: www. 96. Spread this mixture over the lemons. Turmeric pinch Red Chili 1 Preparation Fry Coriander seeds. if a 60 . Half and Half 2 qts. 95. Add turmeric and bring to a boil. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Grind the mixture with the coconut and add to the beaten yogurt. turmeric.Org Coriander seeds 2 tsp. Heat oil and mustard seeds and add to the mixture. Add chili powder.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil. Chili powder 5 tsp. and asafoetida. Lemon Pickle Ingredients Lemons 6 Salt 5 tsp. Mix thoroughly. and heat on low until consistent texture is achieved. Add salt and keep for about 12 hours. mustard seeds. Red Chili powder 1 tsp. Chana Daal 1 tsp. Rice or rice powder 1 tsp. Oil 5 tbsp. Ras Malai Ingredients Ricotta Cheese 2 lb. Preparation Cut lemons into small pieces and remove the seeds.) Preparation Mix 1. Coconut (grated) 2 tsp. Red Chili in a little oil. Chana Daal. Salt 2 tsp. Cumin seeds.ened and turned a pale brown. Cumin seeds 2 tsp. Heat oil. This is best done in a microwave. Stir in rice powder.
Provided by: www.FoolzParadize. add the green chillies and fry. Cool for a few hours in the fridge. set aside. Throw in the ginger. After the cheese has been baked. Add this at the end to the pulikacchal Mix well so there are no lumps. cut it into 1 inch squares and add to the hot thickened half and half. salt to taste and jaggery. 97. Heat for a few minutes.nal volume. chopped (if using little ones in a bag. Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoonable. When you have a about a small bowl full. You can add a little fresh water each time to extract the pulp. preferably sesame good pinch asafoetida pinch turmeric curry leaves Preparation Squeeze out the pulp from the tamarind. add tamarind extract carefully. do it over low heat and stir frequently. add mustard seeds. cardamon pods. bay leaf. about five) 2 ripe tomatoes. When they start to pop throw in red chillies. Heat oil. a pinch turmeric.Org microwave is not available. Warm oil. slit into two (add more for spice) 2 inch ginger cut into thin strips 1 tspn mustard seeds 1 tspn chana dal 3-4 tbspns oil. asafoetida and curry leaves. Crush the roasted sesame seeds with a rolling pin on paper or in a spice mill rather coarsely.5 cup sugar. slit and cut into pieces curry leaves 1 tspn mustard 1/2 tspn turmeric garlic (optional) salt to taste 3-4 tbspn oil Preparation Chop the eggplant into very tiny pieces. chillies. Gotsu Ingredients One small to medium eggplant 1/2 tbsp tamarind paste or extract from a tamarind size marble. 98. When dal turns red. when popping add curry leaves. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. diced 6 hot green chilles. soaked one large onion. chana dal. Pulikacchal Ingredients Soaked tamarind about the size of a large lemon 1 1/2 tbspn jaggery 2 tbspns sesame seeds roasted dry 6-8 green chillies. season with mustard seeds first. Thicken until the volume drops to around half of the origi. Add the remaining 0. 61 .
Keep on low heat till it starts to simmer a little. or pour equal quantity of extract from fresh pulp. Take off heat. Add toma toes and eggplant and fry for another five minutes. In about a cup of water dissolve the tamcon paste. 100. chana dal and asafoetida. dark red remove fromheat and let cool. Katirikka Rasavangi Ingredients One Bhima eggplant(Brinjal) 1/2 tbsp tamarind paste 1 1/2 tspn coriander seeds 1 tspn chana dal 3-4 dried red chillies 4 tbsp coconut (dry will do but fresh is better) 1/2 cup cooked toovar dal (with turmeric) 1/2 tspn mustard seeds a pinch asafoetida curry leaves A little oil for roasting and seasoning salt to taste Preparation Cube eggplant. Add more chillies if necessary. Let it simmer for a while until eggplant becomes really soft and is barely able to retain its shape. Set on stove. in which case you should not cook until mashed. Tomato-Onion Gotsu More tomatoes can be substituted instead of the eggplant for a tomato. Throw in the turmeric. If using tamarind paste add a cup and half of water. Variations: You can throw in a handful of chick peas from a can into this. salt and garlic. Season with spluttering mustard seeds and curry leaves.onion gotsu.Org onions and fry till onions become transcluscent. add 3 tbsp water and grind slowly into paste. coriander seeds. you can make the cooked dal with half toor and half chana dal. In a pan with very little oil roast red chillies. Throw into blender with coconut. salt and let cook until eggplant is done but has not lost its shape. Alternately. 99. Remove a trifle before it gets fully done. Remove from jar and wash it out with water and save this. thin it out somewhat and have it as katirikka sambar. Add a little water if blade gets stuck.Provided by: www. Pitlai Ingredients 2 med bitter gourds ("karela") 3/4 can chickpeas 1/2 cup cooked toovar dal 3 green chillies slit 1 1/2 tspn tamarind paste 3-4 red dry chillies 2 tspns urad dal 1 1/2 tspn coriander seeds 1/2 cup grated coconut few peppercorns a little jaggery or sugar 62 . Mash cooked dal with a spoon until blended and add to cooked eggplant. Now add the coconut paste and its water. a little turmeric. Remove from heat. When you can get the aroma of roasted coriander or the red chillies have turned a dark.FoolzParadize. add eggplant to tamarind water.
Grind half the fresh coconut and add to cooked plaintanos. Add chickpeas and jaggery/sugar. 101. Add turmeric and let it simmer. Add the ginger. In a little oil. oil for seasoning Preparation Peel plaintanos and cut into small pieces after slitting lengthwise into quarters.Provided by: www. 1 red chilli. curry leaves. Add a little tomato paste if handy for color. While bitter gourd are cooking. Mix well and reheat a till it begins to simmer. curry leaves into the ghee and in a minute or two pour int onto the pongal with the cashews. curry leaves. in another pan sprinkle a little oil and fry coriander seeds. Pour this onto the plaintainos and ericheri is ready. Add coconut.solid. curry leaves and fry remaining grated coconut until a reddish brown. A good bunch curry leaves a little chopped ginger 5-6 tbspns ghee/melted butter turned brown bunch cashews Preparation Wash rice and roasted dal. salt turmeric and pepper added on low heat until plantanos get really done. Warm ghee and roast cashews until a golden. dry roasted to a golden brown cracked black peppercorns 1 1/2 tspns lightly crushed cumin. 102.Org turmeric. When done remove from heat. Take off stove. remove carefully and set aside. Add a little more water if not semi. urad dal. Throw in cumin seeds. turmeric and salt. Takes about 25 mins or so. Let simmer until bitter gourd are tender. 63 . mustard. Add 2 cups water. oil for seasoning Preparation Slit bitter gourd into four quarters and cut 1/2 inch thick pieces across. urad dal. Add the dal. cracked pepper. turmeric. red chillies and peppercorns until well roasted. Pour seasoning on top. tamarind. urad dal. Venn pongal Ingredients 2 cups rice 3/4 cup mung dal. Add water to one inch above level of rice. salt to taste. Erucheri Ingredients 2 plaintanos 1 1/2 cups fresh coconut crushed black pepper turmeric.FoolzParadize. salt to taste. Blend in cocunut paste into the bitter gourd-tamarind mixture. salt to taste mustard seeds. In a separate pan season with mustard. saute cut bitter gourd and green chillies. Mix well. stir a min or two and then grind in a blender. Cook with water well above level of veggies.
remove and set aside. 104. Then grind cloves. Can place a walnut or pecan in the center immediately after dipping.Provided by: www. In oil sprinkle heeng and add red chilies and then green chilies. Dum Alu potatoes coriander seeds cumin seeds cloves peppercorns cardamom pods oil water clili powder kelonji (onion seeds) coriander leaves green chili pinch of nutmeg powder pinch of mace powder cinnamon Boil and fry potatoes till golden brown.FoolzParadize. Dip in syrup by pushing it deep down. 105. Add spinach and cook covered. Fry everything in oil and then add water and potatoes till tender. 2 cups sugar.Org 103. sour cream. Badusha Ingredients 2 cups bisquick. 64 . Score a circle on the patty with a knife or small cap. Deep fry in crisco or oil on low fire till a med brown. Make a dough with bisquick and sour cream. 1 cup water Preparation Make one thread consistency syrup with sugar and water. Add fennel seeds and ginger and fry. peppercorns and cardamom seeds and set aside. Roll it into balls and flatten slightly. Haaq spinach crushed fennel seeds (sounf) ginger heeng dried red chilies green chilies dry roast the ginger and fennel seeds and remove. then add the other things. Grind coriander seeds and cumin seeds and set aside.
Fry till the onion turns translucent and the garlic browns. turmeric and dhania) and fry for half a minute. Goes very well with plain rice or chapati. minced finely 2 clovettes of garlic. Blend this into a smooth paste. minced finely Salt to taste 3 tablespoons oil for frying Method Heat 1/2 the amount of oil and add the methi.FoolzParadize. 107. Add the blended paste. Fry till the tomatoes turn soft. sliced 4-5 green chillies. chopped 3-4 cloves garlic. Fry for a minute and then add the tomatoes. de-seeded 1 small onion. along with the tamarind and the coconut. Add coriander powder. Mint Chutney Ingredients 1 bunch mint leaves. washed and chopped 1 small onion. Then add peppers . Now add the spices(red chilli. turmeric. Set aside. Simla mirch sabzi green peppers oil onions ginger garlic coriander powder turmeric chili powder tomatoes garam masala cut big pieces of peppers. In oil fry onions. add ginger and garlic.Provided by: www. chili powder and then add tomatoes. shredded 3 tsp red chilli powder 1 tsp dhania (coriander) powder 1/2 tsp turmeric powder 1 very small ball of tamarind . choppped 1/2 tsp hing(asoefetida) 1 tsp mustard seeds 1/2 tsp methi(fenugreek) seeds 1 tablespoon coconut. chopped 1 tsp coconut(optional). crushed 1 small piece ginger.Org 106. salt and hing and heat through.cover and cook. shredded 65 . Tomato Chutney Ingredients 2 medium tomatoes. 108. garam masala. Heat the rest of the oil and add the chopped garlic and onion.
idli and plain rice. 110. roasted A small piece ginger 2-3 garlic flakes 1 small onion Juice of 1/2 a lemon Salt to taste Method Blend all the above to a smooth paste adding a little water. Coconut Chutney Ingredients 2 cups of fresh coconut. 111. Add this to the coconut and tomato and blend into a smooth paste.FoolzParadize. shredded 10 dry red chillies 1 sprig curry leaves A large pinch of hing (asoefetida) 1/2 tsp methi(fenugreek) seeds 2 tsp udad dhal 2 tsp channa dhal 1 small tomato Salt to taste Method Heat some oil and add the dhals. 109. methi and red chillies. one by one. Blend to a smooth paste using a little water. hing. curry leaves. Can be refrigerated for about 1-2 days.Provided by: www. Goes well with dosas.Org 2-3 tsp lemon juice 1 tsp cumin seeds or powder 1 tsp urad dhal 1 tsp channa dal Salt to taste Method Fry all these in a little oil. Fry till done. Add salt to taste. Moolangi Chutney 66 . Coriander Chutney Ingredients 1 bunch coriander leaves 2-3 tbsp coconut 2 green chillies 2-3 dry red chillies.
Org Ingredients 1 1/2 cups of grated white radish 5-6 tbsp scraped fresh coconut 3 green chillies 1 tsp dalia (Hurugadle) 5-6 garlic flakes. peppercorns. When they crackle add crushed curry leaves and hing.Provided by: www. 112. Add the red chilli powder and fry. 67 . dalia. crushed 3-4 peppercorns 1 small piece ginger 1 tsp tamarind juice Salt to taste 1 tbsp cooking oil 1/2 tsp mustard seeds 1 sprig curry leaves Method Blend together the coconut. Now add the fruit pieces and fry for 5 minutes. When it's almost smooth in texture. add the garlic. salt to taste and the grated radish. tamarind. Now add the ground paste and a little water. Open a small can of cubed pineapple and drain the juice from the fruit. Remove from the blender and season with mustard seeds and curry leaves. The radish and garlic should be about a qarter mashed up. Heat 4 tsp oil and add the mustard seeds. green chillies and the ginger. Run the blender for about 3-4 secs.FoolzParadize. Pinapple Gojju Ingredients For masala: 2 tablespoons coconut 5-6 green chillies 4-5 red chillies 1/2 tsp methi seeds 1 tsp jeera 2 tsp coriander seeds 1 small bunch coriander leaves 1/2 tsp saunf 1 clove 2-3 peppercorns 1/2 can of chopped pineapple 1 tsp mustard seeds 1/2 sprig curry leaves A pinch of hing (asoefetida) 1/2 tsp turmeric powder 1/2 tsp red chilli powder(optional) Method Fry all the masala ingredients in a little oil. drain and blend into a smooth paste. Immediately add turmeric and fry for half a minute.Set aside.
minced 3-4 garlic cloves minced 2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds. When the mustard crackles. Mix well and serve like a chutney with plain rice/dosa/chapati. Add the fried gourd. add the minced onion and garlic. This method is used to reduce the bitterness of the vegetable. 114. roasted and powdered 2 tsps white sesame seeds. cut into thin rounds. 115. Cut them into large half-rounds. Cut lengthwise and remove the seeds.Provided by: www. Smear salt on them and place a heavy weight on them.FoolzParadize. jaggery and tamarind. Bring to a boil and reduce heat. Remove from heat and add the hing. Now add all the raw dry powders and fry for 2 minutes. Fry till done. Add the fenugreek and sesame powders and mix well. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 . Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion. Cook till the gavy thickens and you get a gojju consistency. Now add the shrdded coconut and keep frying for 2 more minutes. roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. Set aside for 1/2 hr. Bhindi Gojju Ingredients 1 lb bhendi (okra). Add salt to taste and enough water to cover the vegetable. Fry in 3 tsp oil till well browned. Heat about 3 tsp oil and add the mustard and curry leaves.Org Add salt to taste and take it from the fire when the mixture comes to a boil 113. Drain and set aside.
to a smooth paste. Eat with plain rice and dal. Remove from blender and store in an airtight container. Sweet Mango Chutney Ingredients 3 large mangoes. This chutney keeps well for over a week when properly stored in the fridge. Blend together the rest of the ingredients with the mango without adding any water. green chilles.Mix well. curry leaves and the hing. roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. roasted 1/2 tsp coriander seeds. ginger. Add the fried bhendi and stir for 2 minutes.FoolzParadize. Drain. Fry till the mustard starts crackling. 117. peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates. minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Add some water if the gojju is too thick. Add the buttermilk and salt to taste(remember that the okra is already salted). crushed finely(optional) 3-4 green chillies chopped finely 1 sprig curry leaves A pinch of hing Salt to taste Method Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside.Org A small piece of ginger. Take it from the fire. Heat 2 tsp oil and add the mustard seeds. slightly ripened 1 tsp lemon rind.Provided by: www. minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 . Hot Mango Chutney Ingredients 3 large sweet mangoes. 116. Adjust salt if needed. mash well and set aside to cool. pitted 1 tsp cumin seeds.
salt to taste. Bottle when cool. jaggery. Store it in airtight containers in the fridge. salt to taste and tamarind juice.Org 1 tsp mustard seeds A pinch of hing (asoefetida) Salt to taste 6 tsp cooking oil Method Peel the mango and cut it into small chunks. powdered masala. Store in an airtight container. Heat the remaining oil and add the hing and mustard.Provided by: www. go ahead and use the coffee grinder but make sure that the powder is a little coarse. When the mustard crackles. Soak the tamarind in some hot water and extract the juice. Add the mango. lime rinds and lime juice. Remove from heat and let it cool to room temperature. saunf. Bring to a boil and boil till the juice is thick. 70 . for seasoning 1 tsp cumin seeds A small piece of jaggery Salt to taste Method Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. mash well and set aside. it should keep well for more than a week. If boiled and cooled well. 118. Drain. Set aside. add the ginger and green chillies and fry for about 1-2 minutes. green chillies and remaining garlic. add the ground masala and fry till the masala turns color. But if you are of the impatient kind. roasted finely 1 tsp mustard seeds.FoolzParadize. When the mustard crackles. Put in the chopped ingredients and continue boiling. Roast the methi. Chop the ginger. since no water is used in making this dish. This is how powders are traditionally made. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. cumin and coriander seeds and crush coarsely using a mortar and pestle. heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. In a pan. Bring to a boil on a low flame. Put in the chopped ingredients. Puli Inji Ingredients 2" piece of ginger 2 large balls of tamarind 12 cloves of garlic 3 red chillies 3 green chillies 1/2 tsp methi (fenugreek) seeds.
Season with mustard and curry leaves. Make the dressing by combining the green chillies. chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour . 119. dissolved in water 1 tablespoon chapati atta(wheat flour) 1/2 cup rice flour 1/2 tsp baking powder 1/2 cup of cornflour Juice of 1/2 lemon Salt to taste Oil for deep frying the cauliflower 2 tablespoon oil for sauce Method In a large bowl. chopped finely (If you cannot find green onions.Provided by: www. dissolved in milk 2-3 green onions (scallions). minced A pinch of hing (asoefetida) dissolved in 2-3 tsp water 4 tsps salad oil 1/2 tsp red chilli powder Salt to taste For seasoning: 1/2 tsp mustard seeds 1 sprig curry leaves 1-2 tsp oil for seasoning Method Grate the mango and set aside.combine the chapati atta . 71 . chopped finely A pinch of saffron (or red coloring). 120. you can substitute with white. Crush together the coconut. salad oil and coconut. cut into flowerets 2 tbsp garlic paste 2 tbsp ginger paste 2 tsp red chilli powder 1/2 tsp turmeric powder 2 tbsp green chilli paste 1/2 bunch coriander leaves. salt. green chillies and salt. fresh 8 gren chillies. red chilli powder. rice flour. Mango Pachadi Ingredients 1 large raw mango 1/2 cup coconut gratings.Org Should keep for about a week. ordinary onions) 1 1/2 teaspoon of garlic. Gobi Manchurian Ingredients 1 small Cauliflower.FoolzParadize. Mix the dressing with the grated mango.
1 cup of cauliflower flowerets.keep on stirring on low heat and when the mixture turns thick enough.. Vegetable Pulao Ingredients 3 cups of rice. 1 1/2 tsp red chilli powder..baking powder.. Bring down the heat and then add the cornflour-water paste and the red coloring. 1 tablespoon garlic/ginger paste. 121. A few sticks of cinammon. ginger and coriander in the blender. Some mixed frozen vegetables like beans. 1 tsp chilli powder. Keep aside. 3 tsbp ghee(clarified butter) Method Grind together the 1/2 onion. The mixture will start to thicken.Provided by: www.. Ghee or melted butter for frying. a few cardommom seeds.FoolzParadize. In a open pan.soft or crispy. If you desire. add the chopped onions and fry only till they start becoming translucent. Now add the chopped garlic and green chilli paste and fry for a minute. turmeric powder and 1 tablespoon green chilli paste. cinnamon and cardommom. add the red chilli powder 72 . to make a smooth paste. you can add the cauliflower when the mixture is in the pan itself in the last stage. Add the soy souce and stir for a minute.. boiled A bunch of coriander leaves... a few cloves. coconut. The leaves should not lose thier color. soy sauce. But this will turn the cauliflower soggy. drain and set aside. It all depends on how you like to eat the Cauliflower manchurian. chopped. add the chopped corainder leaves and stir for 20 seconds. 2 flakes garlic. 2 tsp of coconut.. Take this mixture from the heat and pour it onto the fried caulilower. carrots and green peas. The minute it starts turning brown. 1/2 an onion. salt. 1 inch piece ginger.sliced fine.. Dip the cauliflower flowerets in this batter and deep fry in oil. Fry the onions in a the ghee or melted butter.. When onions are browned properly. add some oil and when it smokes add the remaining garlic and ginger paste. 3-4 green chillies.Org 1/2 cup cornflour. Mix well with water. garlic. Also add the cloves. salt to taste. shredded 3 medium onions. till you get the consistency of thin batter.
crushed finely 1 small piece of ginger. cinammon. cloves and onions. add the cardamoms. jeera.Provided by: www. Now add the peas. salt to taste and the blended masala. Vaangi Baath Ingredients 1 long purple brinjal(eggplant). add all the boiled rice. thawed 1 small onion sliced 1 tsp jeera(cumin) seeds 3 garlic flakes.FoolzParadize. Keep sprinkling water periodically to speeden up the process. transfer the vegeables to a big mixing dish. Peas Pulao Ingredients 6 cups of cooked white basmati rice 1 1/2 cups of frozen green peas. Cook on low heat till the peas are cooked. Serve with Raita. Now add all the vegetables.It is heated again to let the salt spread across the dish. Eat when hot with a vegetable or meat side dish. Fry till the onions turn transparent. chopped finely 1 tablespoon cashewnuts. washed and cooked such that the grains of rice remain seperate 5 red chillies 6 peppercorns 1/2 tsp turmeric 4 tbsp ghee(clarified butter) 4 cloves 73 . 123. cut into large pieces 1 1/2 cup raw rice. but do not add excess water as it will ruin the pulao. When it browns. broken into pieces 2-3 cardamoms 2 tablespoon ghee(clarified butter) Salt to taste 2 tsps coriander leaves . Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range. This might take approximately 15-20 minutes. crushed finely 1-2 cloves 1 small piece cinnamon. chopped Method Heat the ghee in a non stick pan and add the ginger-garlic paste. cashewnuts and the coriander leaves and mix well. 122. When the vegetables are done.including the cauliflower and sprinkle some water on it. Mix in the cooked rice and heat through. Keep covered and cook on a low flame till the vegetables are cooked.Org and fry for 30-45 seconds.
124. urad dal and channa dal. green chillies. red chilli. Now add the buttermilk and mix well.Provided by: www. cumin. Add the powdered masala and mix. Serve hot. turmeric. When the seasoning is almost done. add the brinjal pieces and fry till the brinjal is done. coriander and peppercorns. Store in a airtight container. Use as required for Bisi Bele Huli Anna(See "Rice Preparations" section) 125.cloves. Bring to a boil and remove. Mix this with the cooked rice and heat through. Heat the ghee in a pan and add the mustard seeds. cinammon.FoolzParadize. Bisi Bela Huli Anna Ingredients 1/2 cup toor dal 1 cups rice 74 . Bisi Bela Huli Anna Powder Ingredients 6 red chillies 1 tsp cumin seeds 1/2 tsp methi(fenugreek) seeds 1/2 tsp turmeric powder 3 tsp coriander seeds 4 cloves 2 pieces cinammon 2 tsp urad dal 1 tsp channa dal 1/2 tsp peppercorns 1/2 cup coconut gratings Oil/ghee(clarified butter) for roasting Method Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder in a coffee grinder.Org Salt to taste 1 tsp urad dal 1" cinammon 1 1/2 tsp coriander seeds 1/2 tsp cumin seeds 2 green chillies 1 tsp channa dal 1/2 tsp mustard seeds 1 tsp oil for frying the masala 1/2 cup sour buttermilk or 2 tsp lemon juice Method Fry in the 1 tsp oil 4 out of 5 red chillies. Powder them using a coffee grinder and set aside. Add salt to taste.
6 red chillies. shelled and skinned 2 tsp mustard seeds 12 red chillies 4 tsps white sesame seeds 2 sprigs curry leaves 2 tsp urad dal(black gram dal) 1 tsp channa dal( bengal gram dal) 8 tsp oil or ghee 1 1/2 cups thick tamarind juice 1 small piece jaggery or 1 tsp sugar 2 tsp cumin seeds Method Roast the coconut and set aside. cumin. Mix in the coconut gratings and powder once again. green chillies. curry leaves. 1/2 tsp channa dal. urad dal.Provided by: www. asoefetida. 1 tsp mustard. peanuts. 126. 1 sprig curry leaves. chopped 3 tbsp ghee(clarified butter) 1/2 tsp mustard seeds 2 tsp cashewnuts. Roast the coriander. Set aside. potatoes. Puliyogare Mix Ingredients 1 cup fresh shredded coconut 4 tsp coriander seeds 2 tsp peppercorns A pinch of hing(asoefetida) 4 tsps peanuts. Add the tamarind juice to the above rice/dal/vegetables and mix well. Heat the ghee and add the mustard. When the seasoning is ready. green beans.Org 1/2 cup thick tamarind juice 5 tsp Bisi Bhele Huli Anna powder(See "Pickles and Spice Mixes" section) 2 cups chopped vegetables(carrots. pepper. Heat some oil and add the remaining musatard seeds. cashewnuts. chopped 1 sprig curry leaves 1 tsp channa dal 1 tsp urad dal Salt to taste Method Wash the rice and toor dal together and cook under pressure with the chopped vegetables till completely done. 2 tsp sesame seeds. channa dal. urad dal and channa dal.etc) 4 green chillies. Set aside. 75 . red chillies.add it to the rice mixture and add salt to taste.1 tsp urad dal and 2 tsp peanu ts one by one till they turn aromatic. Mix in the bisi bhele huli anna powder. Powder to a fine powder using a coffee grinder and set aside.FoolzParadize.
This will keep well for a month in a airtight container if refrigerated. Now add the onions and fry till the onions turn translucent and start turning brown. Heat through and serve hot with rice and dal. You can add extra tamarind juice and mix if you need the dish to be more sour. red chillies dals and curry leaves. Now add the powdered masala and simmer till you get a sticky masala.Provided by: www. Puliyogare Ingredients 2 cups cooked white rice 2 tbsp Puliyogare Mix (See "Pickles and Spice Mixes" section) Salt to taste Tamarind juice for taste Method Mix the cooked rice with the Puliyogare mix. Mix well.FoolzParadize. 76 . salt to t aste and some water and cover cooked on a small flame till the cabbage is done. When the seeds start crackling. Add the cabbage. Heat through and serve. shredded A pinch of hing Salt to taste 2 tablespoon cooking oil Method Heat the oil and add the mustard. Cabbage Upkari Ingredients 1 small cabbage. 128. add the tamarind juice and salt/jaggery. Fry till the mustard crackles. Add salt to taste. 127.Org sesame seeds and curry leaves. Add salt to taste. The liquid will start boiling. chopped finely 1 tsp urad dal 1 tsp channa dal 5-6 dry red chillies 1 tsp mustard seeds 1 sprig curry leaves 2 tablespoon coconut. Mix this with plain cooked rice to get puliyogare or tamarind rice. Add the shredded coconut and the hing and mix well. Heat through and cool. chopped finely 2 medium sized onions.
Add chilli powder. Heat oil in a shallow pan and fry the onions to light brown. ginger and green chillies to a paste. salt and the fried potatoes. Avial Ingredients 2 cups of cubed and boiled vegetables like: beans carrots potatoes drumsticks raw bananas cauliflower Roast in a little oil one by one and blend to a smooth paste: 2 tsp cumin seeds 2 tablespoons of coconut.Org 129. cardamon. Add enough water to cover the potatoes and simmer till the gravy is thick for about 10 minutes. Now add the garam masala powder and mix well. Garnish with the chopped coriander leaves. shredded 4-5 green chillies 3/4 packet buttermilk A pinch of turmeric 77 . Drain and set aside. poppy seeds. Fry till the oil seperates. Aloo Dum Ingredients 10 small potatoes 3 medium sized onions 2-3 tbsp shredded coconut A small piece of ginger 4-5 green chilles 2-3 cardammom pods 1/2 cup yoghurt 1 tsp garam masala powder 1 tbsp poppy seeds 2 1/2 tsp dhania(coriander) powder 1/2 tsp cumin powder 1 tsp red chilli powder 1 tablespoon chopped coriander leaves Salt to taste Oil for deep frying the potatoes 2 tbsp cooking oil/ghee(clarified butter) Method Boil the potatoes. Peel them and prick the potatoes with a fork. Fry the potatoes in hot oil till they turn slightly brown. Grind the coconut.cumin powder and dhania powder and stir for 5 mins. Eat with chapathi/nan.FoolzParadize. Add the paste to the onions. Add the yoghurt .Provided by: www. 130.
turmeric and the coconut paste to the buttermilk. Sprinkle some water and salt and cook covered on a low flame for 30 minutes. add the cumin seeds and when they splutter add the sliced onions. Season with mustard. Keep turning occassionally.Keep stirring continously. Bharva Bhindi Ingredients 1 lb Bhendi.Org Salt to taste 3 tsp cooking oil for seasoning 1 tablespoon fresh coriander leaves. chopped and roasted 78 .Add the boiled vegetables. take off the stovetop and sprinkle the lemon juice.Provided by: www. washed 1 large onion . When the onions start browning. 132. Stuff each bhendi with this masala and keep the remaining aside. Heat on a low flame till the buttermilk mixture reaches a thick texture. Heat hot with plain rice. Heat the remaining oil. Not more than a minute. curry leaves. Serve hot with chapati/rice and dal. hing . When the bhendi is done. Bharwa Bhaingan Ingredients 8-10 small rounded firm brinjals(Eggplant) 3 medium onions .Mix well. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. chopped finely Method Add the salt.FoolzParadize. 131. add the remaining masala and the bhendi pieces. cumin and red chillies in hot oil. Now add the chopped coriander leaves. sliced finely 1/2 tsp cumin seeds 3 tbsp cooking oil 1 tsp lemon juice For stuffing: 1 1/2 tsp red chili pwd 1 tsp amchoor 1 tsp cumin seeds 1/2 tsp saunf(fennel) 2 tsp dhania pwd 1 tsp garam masala 1/4 tsp turmeric Salt to taste Method Make one slit on each bhendi and set side.
Heat oil in a heavy or non-stick pan. roasted 2 tsp dhania-jeera(coriander-cumin seed mixture ). Make 2 slits to form a cross. roasted 1 tsp cloves.Org 3 tbsp. roasted groundnuts powdered coarsely 3 tbsp. Stuff some of this mixture into each slit of the brinjals. Now add all the spices and the sugar and fry for a minute. finely chopped 1/2 cup chopped coriander leaves 2 tomatoes. add the mustard. Add some water. chopped finely 1 cup cooked green peas 1 1/2 tsp dhania-jeera ( cumin -corainder) powder 1 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp amchoor(mango powder) Salt to taste 1 tsp sugar 3 tbsp cooking oil Method Rub 1/2 tsp oil on the eggplant and bake in an oven till the skin shrinks and liquid starts oozing out of the vegetable.FoolzParadize. Any mixture which is remaining can be now added to cover the vegetable. Add the chopped coriander leaves and some water to get 79 . chopped and roasted salt to taste 2-3 tbsp. grated fresh coconut. chopped finely 4 green chillies. Simmer till the vegetable is tender and done. Take it out of the oven and peel it. Heat the remaining oil and add the chopped onion. roasted 2 tsp red chilli powder. Add the green chillies and the tomatoes and fry till the mixture becomes homogeneous. Mash the baigan and add the salt to it. Mix all the roasted masala in the blender with some curd to make a smooth filling. slide in the brinjals slowly. Bhaingan Bhartha Ingredients 1 large eggplant 1 medium o nion. oil 1/2 tsp each mustard and cumin seeds 1/2 cup curds(plain unflavored yoghurt) Method Wash and the clean brinjals. cumin seeds wait to splutter. Rub them with some curd and salt and set aside. This will take around 30-45 minutes at 400 deg F. roasted and powdered 1 small bunch coriander leaves.Provided by: www. Add the baigan and mix well. Now add the peas and fry for a couple of minutes. Fry till the onions turns translucent. 133.
You can also add some malai to thicken it some more.pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tbsp ground peanuts/cashewnuts Method Boil the potatoes till tender. 134.Org a thick consistency. potatoes 2 heaped tablespoons each of crumbled paneer. Drain and keep aside. Add the pureed tomatoes and the masala powders. Make rounds of the potato dough and place a little of the prepared mixture in the center of each round. Mix all the other ingredients for the kofta into a paste. Seal the edges and shape into stuffed rounds. Blend together the onions.Mix well. Deep fry each kofta till golden brown. Serve when hot with plain rice/paratha.chopped 3 flakes garlic. garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate. Malai Kofta Ingredients For the Kofta: 1 1/2 lb. The gravy will begin to thicken. mash and add salt to taste. khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts choppe d 1 tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt to Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions. 80 .crushed 1 inch ginger. Peel. ginger. Heat through.crushed 3 large tomatoes. Add the sugar and the ground peanuts.FoolzParadize.Provided by: www. Mix in some water if necessary. Keep aside.
When it's boiling. Bring the water and sugar to a boil to yield sugar syrup.shape it into a large rectangular block. When all the water is drained from the paneer.transfer it into another piece of paper/cloth.FoolzParadize. Insert the balls one by one in the syrup and warm them up. Heat through and serve.Provided by: www. add the koftas. Cut into cubes and deep fry in hot oil. mix the paneer and sugar and shape it into flat balls. add the vinegar and wait for the milk to curdle completely. If you are using paneer.Org When the g ravy comes to a boil. mix together the confectioner's sugar and cheese. boil the half and half with the rose water. wrap it properly and refrigerate it overnight. When cool. In the meantime. The koftas should be put in just before eating the dish or else they will turn soggy. shape into small flat balls. 81 . Home-made Paneer Ingredients 5 cups of whole milk 2 tsps vinegar Method Boil the milk in a open pan.The syrup should not be too thick. Pour it onto a cotton/muslin cloth and tie it with a tight knot. Spread on a baking dish and bake in a moderate oven for about 1 1/2 hrs till the cheese turns light brown and loses all moisture. 135. They should become spongy. 136. Take it off the fire and let it sit for 10 minutes. Drain and store in the frezer. Rasmalai Ingredients 32 oz ricotta cheese(or an equivalent amt of freshly made Paneer) 10 oz powdered Confectioner's sugar 2 small packets Half and Half 1 tsp powdered cardamom 1/2 tsp rose water 2 tsp slivered almonds 2 tsp chopped pistachios 6 cups water 3 cups sugar Method If you are using the Ricotta cheese. Take it out and let it cool.
Mix well. Add the cardamom and nuts to the half and half. Add the sugar and stir on a low flame for about 4 minutes. Coconut Laddoo Ingredients 1 can condensed milk 2 cups of dessicated coconut 1 tablespoon sugar Method Mix the condensed milk and the coconut in a bowl. ghee 1/2 tsp. cardamom powder silver foil (optional) Method Drain and blend the cashews to a fine paste.Provided by: www. Cook stirring continuously till a soft lump is formed. to 1/8" thickness. 137. Spread on a clean greased worksurface. Cool.FoolzParadize. Apply the silver foil. Use as little water as possible when blending. Add the cooked balls to the half and half. 139. Set aside till the mixture has slightly cooled down. cut into diamond shaped burfis. Cook on slow to medium heat. Kaju Bharfi Ingredients 2 cups of cashewnuts soaked in water for 2 hours 1 cup powdered sugar 1 tbsp. You can either chill it or serve it at room temperature. Roll each laddoo in a little dessicated coconut. Let it stay immersed for about 1 hr. Add ghee and cardamom powder and mix well. Shape into laddoos(small round balls). In a heavy saucepan put sugar and paste. Store in airtight jars. 138. Sweet Pongal Ingredients 1 cup raw rice 1/2 cup green gram dhal 1 cup milk 2 1/2 cups water 3 cups jaggery powdered 4 tbsp ghee 82 .Org Set aside. Roll lightly with a rolling pin.
Roast the rava in the 2 tbsp ghee till light golden in colour. Strain the jaggery to remove the dirt. 83 . Rava Laddoo Ingredients 1 1/2 cups rava(semolina) 1 1/2 cups sugar 1/2 cup ghee(clarified butter) 4-5 cardamoms . Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Heat the remaining ghee. Put the syrup once more on the heat and stir till it becomes slightly sticky. Mix well. The laddus can be stored in an airtight container for a few days. Add to the rava-sugar mixture.roasted rava and cardamom and powder fine in a dry grinder. Fry the cashewnuts and raisins and add t o the pongal. powdered 2 tbsp cashewnuts cut into very small pieces 2 tbsp raisins.FoolzParadize. Serve hot. Kalakand Ingredients 10 oz powdered milk 10 oz confectioners white sugar 16 oz ricotta cheese(a small container of the cheese will do) 2 tsp sliced almonds and chopped cashewnuts Method Mix the three together to get a creamy paste. Mix the sugar. 141. Add the cooked rice and dhal.Provided by: www.fry the cashewnuts and raisins. Add the powdered cardamoms.cloves nutmeg and saffron.Org 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms powdered 2 cloves powdered 1 small piece nutmeg grated or powdered A pinch of saffron Method Roast dry the green gram dhal for a couple of minutes. Shape into tight laddoos(small round balls). 140. Heat the 4 tbsp ghee.
Org Put the mixture in a microwaveable dish and cook on low heat in the microwave for about an hour. Transfer to a open flat dish and top with sliced almonds and cashewnuts. Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes. Eat when cooled down to room temperature. This will serve 2 people. Hot and Sour Tomato Pickle Ingredients 1 lb. Mango Shrikand Ingredients 1 16 oz container plain unflavoured yoghurt (or home -made curds) 1/2 cup sugar 8 oz mango pulp 1/2 tsp cardammom powder 1 tsp sliced pistachios 1/2 tbsp mixed dryfruits Method Whip together the sugar and yoghurt till smooth and creamy. When the mustard crackles. Serve in individual dessert bowls topped with pistachios and dry fruits. smear turmeric and salt on them and soak them in 1 cup vinegar.Provided by: www. Heat the oil and add the remaining mustard. add the fenugreek. ginger. you have a very low-calorie delicious and nutritious dessert. with a little vinegar. 143. 142. Blend together the garlic.Leave for about 2 hours.FoolzParadize. green tomatoes(Red ones can be used too) 15-20 red chillies 1 cup chopped ginger 1 cup chopped garlic 2 cups vinegar 1 tsp turmeric 1 tbsp mustard seeds 1 tsp fenugreek 1 1/2 cups oil Salt to taste Method Slice the tomaotes. Mix in the strained mango pulp and the cardamom powder. Strain the mixture through a muslin cloth to remove all liquid. red chillies and 3/4 of the mustard. 84 . Strain the mango pulp in a similar way to remove most of the liquid. Pour into a large container and chill in the refridgerator for about 3-4 hrs. If you use low-fat cheese and milk and cut down on the sugar.
144. This will keep well for months in a airtight container. Stir continuously as the mixture comes to a boil. You can make a larger quantity of this by using the above ingredients in the same ratio. You can make a larger quantity of this by using the above ingredients in the same ratio.Provided by: www.FoolzParadize. the oil begins to float at the top. Powder to a fine powder using a coffee grinder and use as required.Org Add the tomatoes and the remaining vinegar. Store in a clean bottle. Rasam Powder Ingredients 1 tbsp toor dal 5-6 dry red chillies 1/2 tbsp cumin seeds 1 tbsp coriander seeds 1 tsp peppercorns 1 tsp dry curry leaves Ghee(clarified butter) for roasting Method Roast each of the above till they turn aromatic. Powder to a fine powder using a coffee grinder and use as required. Tandoori Masala Powder Ingredients 4 tsp ground coriander 3 tsp ground cummin 85 . Take it off the heat and let it cool. When the pickle is almost done. Garam Masala Powder Ingredients 4 cloves 4-5 cinnamon sticks 1 tsp cumin seeds 1 tsp coriander seeds 7 peppercorns 1 bayleaf Ghee(clarified butter) Method Roast each of the above till they turn aromatic. This will keep well for months in a airtight container. Will keep for a year. 146. 145.
chopped into small cubes 1 1/2 tsp peppercorns 1 tsp cumin seeds 1 tsp mustard seeds 1 sprig curry leaves 2 tsp thick tamarind juice 1/2 tsp sugar or jaggery water 1 tsp chopped coriander leaves A pinch of hing(asoefetida) Salt to taste 2 tsp ghee(clarified butter) 6 cups of water Method Powder the peppercorns in a peppermill or coffee grinder to get a very coarse powder. The coriander and cumin powders must be freshly ground. Garnish with chopped coriander. Use as required. Season with mustard. Pepper Rasam Ingredients 1 small tomato. Bring it to a boil on a low flame. pepper. shredded Salt to taste 1 tsp mustard seeds 1 sprig of curry leaves 86 .Provided by: www. 147. hing. slit 1 1/2 tsp cumin seeds 2 tsp coriander seeds 1 tsp turmeric powder 2-3 tablespoons coconut.salt sugar(jaggery) and tamarind juice.Org 4 tsp 4 tsp 3 tsp 2 tsp 1 tsp 3 tsp 1 tsp 1 tsp garlic powder paprika ground ginger mango powder dried mint deep red coloring chilli powder yellow colouring) Method Mix all together and store. This will keep for months if stored in an airtight container. Mix together the water. Eat when hot with plain rice. curry leaves and cumin in ghee. tomato.FoolzParadize. Morkhozumbu Ingredients 5 cups of buttermilk 4-5 green chillies. 148.
put it back on the stove and heat for approximately 4-5 minutes. When they crackle. Blend to a smooth paste. Delicious when eaten with hot plain rice. 150. Add salt and heat on a low flame till the buttermilk reaches room temperature. Season it with mustard seeds and curry leaves. green beans 7-8 green chillies 87 . the coconut. Add this coconut paste to the warm buttermilk. chopped finely 1 tsp roasted cumin-coriander powder 1 tablespoon lemon juice/tamarind juice 1 tsp red chilli powder 1/2 tsp turmeric powder Salt to taste Method Fry the besan in a little oil till it turns light brown. Now add the besan and keep frying for 2 minutes.Org Oil for seasoning Water for diluting the buttermilk if needed Method Add 1/2 tsp of turmeric to the buttermilk and mix well. 149. coriander and green chillies. Majjige Hu li Ingredients 5 cups buttermilk 1/2 lb. Add the cumin-dhania. red chili and turmeric and fry for a minute. add the onions and fry till they turn brown. Add hing and serve hot with chapatis or white rice. the remaining turmeric. Pitla Ingredients 3 tablespoons besan (bengal gram flour) 1/2 tsp hing(asoefetida) 1 medium tomato chopped finely 1 tablespoon chopped coriander leaves 1 sprig curry leaves 1/2 tsp mustard seeds 1 small onion. Set aside. Roast in a little oil. Now add the lime/tamarind juice and heat through till it boils. Add water if the buttermilk is too thick.Provided by: www. Heat some oil and add the mustard and curry leaves. Add the tomatoes and the coriander and some water to get a liquid consistency. Cannot be re-heated on direct fire. Add salt to taste. one by one.jeera. Take it from the fire and set aside.FoolzParadize.
Boil in a little water till done. cumin and curry leaves. Add salt to taste. Set aside. 88 . Add the beans and salt to taste.Provided by: www. In a saucepan.cucumber. medium sized. turmeric and dhania. chopped For seasoning: 1 small onion. 151. Bring to a boil on a low flame. Now add the powders and fry for a minute. prepare the seasoning by heating the butter.cayote etc can also be used for this preparation. Add 1 cup of water. shredded 1 tsp mustard seeds 1/2 tsp cumin seeds 1 sprig curry leaves 2 tsp oil for seasoning Method Cut the beans into longish pieces. chopped 1 sprig curry leaves 1 tsp cumin seeds 1 tsp mustard seeds 1/2 stick butter Salt to taste Method Boil the dal and tomatoes with a pinch of turmeric powder and 1 cup water till the dal is soft. Dhal Makhani Ingredients 1 1/2 cups toor dal. Dilute with some water if needed.FoolzParadize. cut into large pieces A pinch of turmeric powder 2 tsp coriander leaves. Other vegetables like eggplant.Org 1 cup fresh coconut. Adjust the salt if necessary. Season with mustard. Add this paste to the buttermilk and mix well. washed and drained 2 tomatoes. Add the cumin and mustard. When the cumin is slightly fried. chopped A pinch of hing 1 tsp red chilli powder 1/2 tsp turmeric powder 1 tsp dhania powder 4-5 green chillies. add all the other seasoning ingredients except the red chilli. Mix well. Fry till the onion starts turning color. Blend together the coconut and green chillies. Add the chopped coriander leaves. Remove from heat and add the boiled dal/tomato to this. Drain and set aside.
Mix well and add this to the Gram flour mixture. 89 . 8. Make a paste of ginger and green chilies. 152. remove and pour over the dhoklas. Cut into squares and arrange in a serving platter/bowl. 7. Add turmeric powder and correct seasoning. Curd (yogurt) 1 cup Chopped green chili 1 tbsp. Add this paste to the fermented mixture. In a small bowl take one teaspoon of soda bi-carb. ¼ cup 1 tsp. Mustard seeds 1 tsp. 4. Whisk well to remove all lumps. Serve hot with rotis or plain rice. Oil 2 tbsp. When the seeds begin to crackle. Cool for sometime. Serve garnished with chopped green coriander leaves and grated coconut. 8-10 nos. Add salt and cover it and leave it to ferment for 3-4 hours. Medu Vada White urad dal Crushed black peppercorn Asafetida Cumin seeds Curry leaves Oil for deep frying 1 Cup 1 tsp. Add beaten Yogurt and warm water. Soda bi-carb 1 tsp.Org Bring it to a boil and remove. Chopped green coriander 1 tbsp. 2.Take gram flour in a bowl. Turmeric powder 1/2 tsp. Heat oil in a small pan. Chopped ginger 1 tbsp. Salt As per taste 1. The mixture should have a thick consistency. 1 teaspoon oil and juice of 1 lemon. 3. 9. Pour the batter into the greased mold and steam for 10-12 minutes. Grease a dhokla mold or a shallow cake tin with a little oil. Wash and soak urad dal for 6 hours. Add mustard seeds. Fresh grated coconut ½ cup Lemon 1 no.Provided by: www. Keep the steamer ready on the flame. - Salt 1. 153. 6. Dhokla Gram flour 200gms.FoolzParadize. 5.
6. Dry mint leaves on a hot griddle and then powder. garnished with chopped green coriander leaves. 4. Chopped ginger 1 tbsp. 5. Strain the mixture with a soup strainer. Heat oil in a pan. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. As per taste . Shape into a ball and make a hole with the thumb in the center like a doughnut. This is now called a vada. garlic. Add strained tomato liquid and season with salt.Provided by: www. 6. Add 5 cups of water and bayleaf. let them crackle. Cook tomatoes with chopped ginger. Add cumin seeds. 90 250 gms. Chopped green coriander 1 tbsp. 2. Serve hot with Sambhar and Coconut chutney. 1 cup 3 tbsp.Org 2. 155. Bay leaf 2 no. curry leaves. Chopped garlic 1 tbsp. Whole garam masala 1 tbsp. Deep fry the vadas in medium hot oil until golden brown and crisp. 154. Wash and cut tomatoes into quarters 2. Wet your palms and take batter into the palms. 7. Bring it to a boil. Green chili 2 no. Sieve flour. cumin seeds and crushed peppercorns to the batter and mix well. green chilies cut into two and Whole Garam masala. asafetida. Pudina Paratha Whole meal flour Mint leaves Oil Salt 1. 5. Oil 1 tbsp. Serve hot. Bring to a boil. Cumin seeds 1 tsp. Add salt. Tomato Soup Tomatoes 600 gms. Salt As per taste 1. 3. 7.FoolzParadize. Sugar (optional) 1 tbsp. 3. Heat oil in a Kadhai. 4. Grind into a fine paste. add sugar if it is very sour.
3 tbsp. 4 tbsp. 400 mls. Apply turmeric powder and salt. 350 mls. Cook on low heat till golden brown.Provided by: www. 2 tsp. Note: This pickle can be enjoyed within 5-6 days of preparation also. 2 tsp. 3 tbsp. rub nicely and then keep it for half an hour. Serve hot with Dal Pakhtooni or curry of your choice. 4. 12 no. 8. As per taste 1. Cut limes into eight pieces. cover and keep aside for 10 minutes. Mix flour. Divide into 8 equal portions. Knead well. turmeric powder and salt with green chili and lime pieces. Mix powdered mustard seeds. 7. 4. Grind fenugreek seeds. Slit green chilies and cut them into half inch long pieces. 156. Pour oil on top and shake the bottle well. Cook rolled portion (paratha) on a Tawa (griddle plate). salt and mint powder. 3. remove seed and then cut ¾th inch sized pieces. 2 tbsp.Org 3. Transfer this to a sterilized glass bottle or an earthenware jar. on moderate heat for 3 minutes. Drain out excess moisture. add water to make a semi hard dough. 6. 5. 157. Grind mustard seeds to a coarse powder. Repeat the same on the other side. 4 tbsp. 2. Turn it and smear half a table spoon of oil on paratha. Cut raw mangoes into half. 5. Mango pickle Raw mangoes Fenugreek seeds Fennel seeds Red chili powder Turmeric powder Mustard seeds Mustard oil Salt 500 gms. 3. fennel seeds and mustard seeds to a coarse 91 . 2.FoolzParadize. Lemon and Chilli pickle Green chili Mustard seeds Turmeric powder Lime Oil Salt 400 gms. Roll out each portion with a rolling pin to approximately six inch diameter. As per taste 1.
of water. Rasmalai Chhena Flour Sugar Milk Pistachio nuts 250 gms.Provided by: www. 5. Note: In most of the Indian pickles. Cook for another 3 minutes. Dissolve 500 gms. 2 ltrs. 1 kg. 9. Make sure you stir the contents o f the jar for the first two weeks at least once a day. 159. 1. stir continuously. fennel and mustard powder with red chili powder. Serve cold. Add rest of the sugar and keep on a medium flame till the sugar is completely dissolved. Now add the dough portions (rasmalai) in it and cook over a high flame for 10 minutes. 6. Add half of the mustard oil to this mixture and rub this spice and oil mixture to the mango pieces. 7. Keep aside. 7. Squeeze the rasmalai and put them into chilled milk. remove and let it cool. Keep in refrigerator for another half an hour. 8. Add half a cup of water and again bring it to a boil. sugar in the same quantity of water. 5. Cover the jar with a muslin cloth and keep it in the sun for 5-6 days. bring it to a boil. 6. Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 500 mls. 4. 2. Heat mustard oil until smoking point. reduce the flame. 158. Knead and mash Chhena. make balls and press between your palms to flatten them. 92 . Mix fenugreek seeds. 3. Now take milk in a heavy bottomed pan. add 2 tablespoons flour and make a dough.FoolzParadize. Put this into an earthenware jar and pour the remaining mustard oil. salt and oil are used as preservatives. bring it to a boil and add rest of the flour dissolved in water. garnished with sliced pistachio nuts. 4. This is to ensure that the mango pieces are always in contact with the oil. Divide it into 12 equal portions. 1 tbsp. Remove from the flame and refrigerate for an hour. Mix thoroughly. Simmer until it is reduced to a thick consistency.Org powder. 4 tbsp.
optional 500 gms. 4. Leave it overnight to ferment. Cook on a slow fire for 10 minutes. ½ tsp. Tip: For jalebi cloth. 161. Pour into a serving dish and serve cold 93 . Mix it. soda and Yogurt. Simmer and reduce it to get a thick consistency. 5. 1. Add green cardamom powder and cook it for 20-25 minutes. 2. 2. Add charoli seeds and sugar. Pour batter into a jalebi cloth and then pour it into medium hot Ghee giving jalebi shapes. Stir continuously to avoid milk sticking to the bottom of the pan. Heat milk in a thick bottomed pan. Charoli seeds 25 gms. 5.Provided by: www. Cook it from both sides. Bring it to a boil. 3. 3. add a little water if required and make it into a pouring consistency. Prepare sugar syrup with equal quantity of sugar and water. Heat Ghee in a Kadhai.FoolzParadize. take some stiff cloth and make a 3 mm hole in the center. Green cardamom powder ½ tsp. Jalebi Refined flour Green cardamom powder Curd (yogurt) Sugar Color (optional) Soda bi-carb Ghee for deep frying 300 gms. 1. a few drops 1 tsp. Sugar 200 gms. Basoondi Milk 2 ltrs. 4. Remove and keep it in sugar syrup for at least 5 minutes before serving. 6. Mix flour.Org 160. Add green cardamom powder . Add some water and make a batter.
Sweet pongal Sakkarai Pongal Take rice. Cover and keep aside for 1/2 hour. Add cardomom powder. 1 cup powdered jaggery. Dal payasam Moong dal . 163. Inner stuffing(Poornam): Mix 1 cup grated coconut. cardomom and grind. grated coconut.Add water and steam in pressure cooker.Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. 166.little(1 spoon) Steam moong dal and gram dal in a pressure cooker.1 Gran dal .Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked 165.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. 164.Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Roast cashewnuts.Then take even sized balls of this and shape it into a hollow hemisphere.1 Powdered jaggery .Make it tghick by heating in low heat for a little while. gram dal in the ratio 2:2:1.1.FoolzParadize. put the poli and add a spoon of ghee around it.Provided by: www. mix well and pat it again. leave for 5 min. water 1 Heat water to boil.Mix jaggery in a little water(so that it just dissolves ) and bring it to boil.Turn over until both sides are cooked well. Kozhukkattai Outer cover: Rice flour .Org 162.Heat a griddle.Roast some cashews in ghee and add it to the mixture. Add the cooked dal mixture and heat for a little while.place a ball of poornam on it. grated coconut in ghee and add this to the mixture and stir well. Somaasi Poornam: Grind 1/4 kg Pottu kadalai. and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. raisins. 1/4 kg sugar. moongdal.Add jaggery. Make this into round balls. Poli Poornam:Boil gram-dal until half-cooked and drain the water. Add the liquid part of this juice (which will be at the top) to cooked mixture. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape. 94 .Add some extra ghee while serving.
each 1/4 kg. 169.1 cup.1 tsp sesame seeds.1/2 tsp. so that it becomes semi-circular in shape.3 tsp. salt .Drain the water completely. To 100g of ghee add a pinch of salt. Add 100g of maida to this and mix by sprinkling water in steps so that it becomes soft. sesame seeds . Turn over until it is fully cooked and crisp. 167. Slightly heat the rice flour in a dry pan. Mix gram flour 500g. cumin seeds .4 tsp. 95 .300 g Rice flour . Add little water so that the mixture becomes a solid paste. Make it thin. put it immediately into the sugar syrup for about 5 minutes and the remove it on to a plate. urud flour .1 tsp salt . omam paste 2 tsp. grated coconut ..1 tsp. red chillie powder . Deep fry this in oil and when it it cooked.Provided by: www. Omappodi Soak omam for 1/2 hour and grind into a very smooth paste. Deep fry this in oil. ghee-2 tsp. add minimum water and knead tightly. asafoetida . Make this into uniform balls and flatten it lightly on both sides. 1 tsp salt. add a pinch of salt.FoolzParadize. Take a ball of this paste and pat it on a plastic sheet of paper .1/2 tsp Mix all the ingredients into a thick paste and make murukku as in curd murukku. You can decorate it on top with grated coconut. Add 1 cup grated coconut. 2 tsp red chilli powder. Repeat the procedure with all the balls. 2 tsp ghee. 170. Use this flour and omappodi achu(very small holes) and squeeze out the flour in boiling oil and turn over until fully cooked and crisp. 168.200 g red chillie powder . Make very small balls using this flour and deep fry in oil. to the rice flour and mix well. rice flour . Seedai rice flour-500g. Baadhusha Make sugar syrup by mixing 150g sugar with equal amount of water and cooking for about 5 minutes. a pinch of baking soda and mix until bubbles appear. 1/2 tsp asafoetida.2 tsps Ghee . Place 2 tsp of the poornam on this and fold it sealing on the sides. Slightly dry roast 500 g of rice flour.2 tsp asafoetida . Make this flour into even sized balls and roll in the form of pooris or chappathis.1 tsp. salt. 171. Add other ingredients and mix well.Add the soaked dal and minimum water to this and make into a thick paste. Ribbon Murukku Gram flour . Thattai Soak 4 tsp of gram dal for one hour. 4 tsp sesame seeds. Deep fry these in boiling oil.Org Take maida:rawa in the ratio 1:1.4 tsp. 2 tsp ghee and 1/2 tsp asafoetida and mix well.
96 . Keep aside.Org 172.Strain and return to fire.When sugar dissolves. cumin seeds. Motichoor Ladoo Ingredients For boondi: 2 1/2 cups gram flour (not superfine variety) 500 ml. 6. 3. 4.4 tsp.Put sugar and water in a vessel and boil. milk few drops saffron (kesri) colour Method For syrup: 1. add milk.250g. For boondi: 1. 173. urud powder .Add colour and boil till sticky but no thread has formed.Mix flour and milk to a smooth batter.Provided by: www.each 1 tsp Mix the ingredients first with a tsp of ghee and then with minimum water into a thick paste.Add cardamom powder and mix. 5. milk 1/2 tsp.Boil for 5 minutes till scum forms on top. Urud powder Dry roast urud dal and grind into a very nice powder. 2. cardamom powder 3 cups ghee for deep frying a fineholed shallow strainer spoon For syrup: 2 1/2 cups sugar 3 1/2 cups water 2 tbsp. sesame seeds . Then place a large ball of this in thenkuzhal achu(medium sized round holes) and squeeze in boiling oil as in curd murukku .FoolzParadize. Thenkuzhal Rice flour .
it will roll into a boll. 175. ginger. Leave for 15 minutes. 3. 13.Org 2.Stir with another strainer and remove when light golden. before storing in containers.Tap gently till all batter has fallen into hot ghee. 3. 174. little salt. 8. 1 big spoon oil. When steam comes.sp cumin seeds-1/2 t. Mix the batter. 6.Hold strainer on top with one hand. urud dal. Then stuff and steam kozhakattai in cooker.Heat ghee in a heavy frying pan.Drain any excess syrup. 9. 97 .FoolzParadize. keep in sim and cook till it sweats. 4. Brinjal Curry Ingredients Medium size brinjals -8(not round ones) Ginger -2inches coriander-equal to ginger tamarind juice( thick) -1 t. 7.Cool and keep open to dry. 12.Heat oil in a thick bottom pan. Repeat for remaining batter. 2/3 cup water. Powder elaichi and add ghee before bringing down.sp oil-4 t. hot water over it. chana dal--1 t.First make a paste of green chillies.With the other pour some batter all over the holes. turmuric powder-1/2 t.sp.sp Urud dal-1 t. Sprinkle few tsp. 11.sp. rice flour allow water to boil. 5. When you touch water and then the jaggery. add flour. Kozhakattai 1 full coconut 200 gm grated coconut 2 or 3 spoons water mix all 3 and keep n sim in stove. cumin seeds.Cut the brinjals into 2 inch pieces.Spread in a large plate.Shape in laddoos with moist palms.sp.Immerse boondi in syrup. stop and bring down.s green chiilies 5 red chillies -3(cut into pieces) salt to taste Method: 1. Put chana dal. coriander leaves nicely. 2.Provided by: www.Cover and keep for 5 minutes.Keep aside.sp mustard seeds-1/2 t. 10. it should not stick.
Fry till oil seperates then add the ground ingredients with a little water. salt and turmuric. green chilies.FoolzParadize. 6.After the brinjals are half cooked. Allow to splutter. garam masala 1 tsp salt to taste onion 2 chopped finely oil 4 tspns rice 2 cups (boiled beforehand) water green peas a handful boiled potatoes .After 5 or 6 minutes.Take rice which should be boiled well before and let it cool. 3. 5.Let it cook till you get a nice aroma and it should thicken. finely chopped A handful of fresh mint leaves green chillies 8 nos ginger and garlic paste 1 tspn.Grind coriander leaves.Sprinkle the coriander leaves and serve. add garam masala and ginger and garlic paste. the curry is ready.Org mustard seeds. but stir it frequently.Tastes good with white rice and ghee.Provided by: www. 2. Green Pulao Ingredients One bunch of fresh coriander leaves. 8. 177.fried in oil Method 1. Put some water in the plate.Close the pan again.Fry them for a while and cover the pan. ginger-coriander paste in the brinjal pieces and mix well. 4. put the tamarind juice. 9. Baigan fry Recipe Ingredients 1 Large Baigan (Eggplant) 2 tbsp Besan (Gram flour) 3 tbsp red chilli powder pinch of turmeric powder salt to taste 1/4 cup Peanut oil Method 98 . 7. with a plate. together with a little water.Add salt to taste. 176. 6. Then you can add peas and the fried potatoes. 7. 5. mint leaves. Add red chillies and fry nicely.Fry onions till golden brown.Put the brinjal pieces. Keep aside.Then you add the masala and stir well till the masala has spread out on the rice. 8. 4.Serve hot with any veg or non-veg dish. 10.
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1.Cut the baigan into thin round slices. 2.Mix chilli powder, turmeric powder and salt thoroughly. 3.Heat the frying pan with the peanut oil. 4.Take one slice of baigan at a time apply the mixture to both the sides and fry it. 5.Serve it hot with chapatis.
178. Kozukkattai (Stuffed Rice Balls)
Ingredients Rice flour 1 cup Water 1 1/4 cup a pinch of salt 1 tsp oil Method 1.Boil the water adding the salt and the oil. 2.Add the rice flour and stir it until it forms a lump. 3.Cooking the rice flour should take only 2 mts. 4.As soon as it is done, cover it for about 10 mts. 5.Knead it well until its very smooth. 6.Make little cups and stuff it with the stuffing you have prepared and steam it for about 10 mts. Stuffing: 1.There are many varieties of stuffing. The most popular is sweet coconut stuffing. 2 cups fresh coconut grated, 1/2 cup jaggery powder, one pinch of cardomom powder. 2.Put all these ingredients in a heavy bottomed kadai with 2 table spoon of water and keep on stirring for about 10 mts or until the moisture dries. It should not be too dry either. Make small balls about the size of a cherry. This can be prepared a day or two ahead and stored in the refregirator.
179. Onion Rice
Ingredients 1 cup rice. 1 medium sized onion. 1/2 cup green peas. 3 minced green chillies. little garlic. Mustard and cumin seeds for seasoning. cut coriander leaves. salt to taste. Method 1.Cut onions into thin long slices. 2.Boil the rice separately. 99
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3.Heat oil in a pan and season with mustard and cumin seeds. 4.Add cut onions and green chillies , fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 5.Add the boiled rice and coriander leaves into the mixture and mix well.
180. Aratikaaya Masala Pulusu (Spiced Raw Banana Curry)
Preparation time: 30 minutes Serves: 4 Required ingredients: Oil -- 3 tbsp Black Mustard Seeds -- 1/4 tsp Curry Leaves -- 8 Red Chili Powder -- 1/2 tsp Turmeric -- 1/4 tsp Salt to Taste Set 1 Raw Bananas (different than unripe bananas we eat) -- 4 Tamarind Paste -- 1.5 tbsp Set 2 Cumin Seeds -- 1 tsp Garlic -- 4 cloves Ginger -- 1/2 inch piece Cloves -- 2 Uncooked Rice -- 1 tsp Make Set 2 into a paste (adding a few drops of water) and keep aside. Raw bananas should be cut into four pieces each. Remove the skin and keep aside. In a deep skillet heat oil, add mustard seeds and when seeds start popping add curry leaves and the above paste (of Set 2). Fry on moderate heat for one minute. Add 1.5 cups water, tamarind paste, and the banana pieces. Also add red chili powder, tumeric and salt. Let cook on low heat for 15 minutes or until the gravy thickens.
Provided by: www.FoolzParadize.Org
Note: Some tamarind paste can be very sour, so you may need to adjust according to your taste. You can add a spoon of sugar just before removing from heat.
181. Pulihora (Tamarind Rice)
Preparation time: 40 minutes Serves: 4 Required ingredients: Rice -- 3 cups Tamarind Extract -- 5 tbsp. Split Bengal Gram -- 2 tbsp. Peanuts -- 0.5 cup Mustard Seeds -- 0.5 tsp. Dried Red Chile -- 5 Green Chile -- 4 Black Pepper Corns -- 8 Turmeric Powder -- 0.5 tsp. Oil -- 0.5 cup Water -- 5 cups Coriander Leaves -- 1 bunch Curry Leaves -- 20 Sesame Seeds -- 1 tbsp. (powdered) Asafoetida -- 0.5 tsp. Salt to taste In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice. Add turmeric, half of the curry leaves and three tablespoons of oil to the rice and mix thoroughly. Keep it aside. Meanwhile in a skillet, heat remaining oil on low heat. To this add black mustard seeds, split bengal gram, red chile, pepper corns and peanuts. When the bengal gram turns light brown, add coriander leaves,remaining curry leaves, 101
Note: You can adjust the amount of tamarind extract according to your taste. ginger and green chili. Salt to taste Oil to deep fry Mix the two dals and soak for 1. 182. Ginger Paste -.1 tsp.1 cup Split Green Gram (moong dal) -. Add salt to taste and put it in a mixture and grind into a semi-soft paste (do not make too soft. Chopped Onion -.1 tsp. garlic. onion. Make this dough into small balls (roughly half the size of a golf ball) and keep aside. Crush cinnamon stick and cloves into powder and add to the paste. Masala Vada Cooking time: 30 minutes (with soaking time of 1.5 hours. Garlic -. Mix thoroughly.1/4 tsp. Drain water from the soaked soal.half inch stick Cloves -. nutmeg powder.Org asafoetida.1 tsp. Serve with Verusanagapappu Pacchadi or plain yoghurt. Add coriander seeds powder.3 Coriander Seeds Powder (dhaniya powder) -.1 tsp.FoolzParadize.Provided by: www. Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. sliced green chiles and tamarind extract.1/4 cup Cinnamon -.5 hours) Serves 4-5 Required ingredients: Split Bengal Gram (channa dal) -.1/2 cup Chopped Green Chili -. 102 . In a deep skillet warm oil and deep fry the balls on lo w heat until brown. do not add any water). Nutmeg Powder -. Stir well. Mix well.
fistful Crushed Cashew nuts -.1 inch piece Chopped Coriander -. Allam Pacchadi (ginger pickle) goes well with this dish 184.15 Finely Chopped Green Chilies -. all you have to do is tilt the frying pan for the batter to spread out thinly and evenly.FoolzParadize. Add enough amount of water and mix well such that when you pour batter on the frying pan. It is a great snack. gram flour 120 g. You shouldn't use an implement to spread the batter.1/4 cup Semolina (Bombay Ravva) -.1 cup Chopped Ginger -. grated coconut 60 g.1/2 cup Moida -. poppy seeds 103 .2 tbsp (very small pieces) Cumin Seeds -. Bhakar Wadi (Spicy gram flour snack) Serves: Four Time required: One hour 240 g.2 (about 1. sesame seeds 60 g. It should spread on its own. Ravva Dosa Preparation Time: 15 minutes Serves: 3-4 Required Ingredients: Yoghurt (preferably sour) -.1 cup Rice flour -. wheat flour salt to taste a pinch of asafoetida oil for deep frying 100 g.5 tsp) Chopped Fresh Coconut -.Provided by: www.1 tsp Oil for cooking Salt to taste Mix everything except oil.Org 183.
Knead to a stiff dough. cummin powder. strained 800 g cauliflower. Aloo Gobhi Methi Ka Tuk Serves: Four Time required: 35 minutes 4 (500 g) large potatoes with skin 200 g fenugreek Salt to taste 5 tbs (75 ml) oil 2 g mustard seeds 24 curry leaves 20 g ginger paste. Add the ginger paste and garlic paste. Lower the heat. strained 10 g garlic paste. Add salt. 186. Stir-fry until the moisture evaporates. To serve:Remove to a serving dish. garnish with pomegranate and serve with tandoori paratha. Add potatoes and stir-fry for five minutes. Seal the edges with a little water. Wash in running water. salt. Stir well. yellow chilli powder and salt. Add tamarind pulp and black masala powder and mix well. hot oil and enough water. Stir well. Add sugar. chopped fine a marble sized ball of tamarind. Roast the grated coconut. Sprinkle amchur powder. coarsely ground A generous pinch of kasuri methi For the garnishing: 30 g fresh pomegranate seeds QUARTER the potatoes and then halve each quarter lengthwise. but not soft and squishy). Sprinkle salt over the fenugreek and rub between the palms to reduce some of the bitterness.5 g) fresh black pepper powder. Keep it aside. sesame seeds and poppy seeds and grind to a powder. Cover and cook (for about six minutes) until al dente. asafoetida. Cut into three cm. Drain and keep aside. Khatti Arvi Ka Saalan Serves: Four 104 . Stir for some time. 60 ml.FoolzParadize. soaked in a little water black masala powder (branded curry powder) to taste MIX together gram flour and wheat flour. When they crackle. drain and keep aside. Blanch in salted boiling water until al dente (almost cooked. coriander leaves. Divide the dough into small portions and roll each portion into a thin rectangular shaped chappati.Provided by: www. add curry leaves. Add cauliflower. Remove from oil and store in an airtight container. Then add fenugreek and stir for a few seconds. pepper powder and kasuri methi.Org a pinch of sugar salt and chilli powder to taste 100 g. bidari paratha or puri. 185. Check the seasoning and remove from heat. Spread the filling all over the chappati and roll up the dough with the filling into a tight cylindrical shape. cut into medium sized flowerettes 1 tsp (9 g) yellow chilli powder 1 tsp (9 g) amchur powder 1/2 tsp (2 g) cummin powder 1/2 tsp (1. Uncover and increase to medium heat. chilli powder and coriander leaves to the masala powder to prepare the filling for bhakar wadi. long pieces and deep fry in hot oil till brown and crisp. Heat oil in a kadai or wok and season with mustard seeds.
Lower the heat. until the gravy reaches thin sauce consistency. cummin seeds. Dum Ka Karela Serves: Four Time required: One hour 15 minutes plus baking time 12 bitter grounds (karelas) Salt to taste 15 g ginger paste 15 g garlic paste 1 tsp (5 g) turmeric powder Butter for basting and greasing. When cool. Add curry leaves. tamarind pulp. add arvi and jaggery. Stir for a minute. Stir until the seeds begin to crackle. Add garlic and saut over medium heat until light brown. simmer. Grate the jaggery and reserve in three tbs water. crushed 105 . Add tomato puree. julienned 1 1/2 tsp (7 g) coriander powder 1 tsp (5 g) chilli powder Salt to taste 2 tbs (30 ml) tamarind pulp 15 g jaggery. peel and quarter lengthwise and reserve in a panful of water. Drain. Add salt and three cups water. Bring it to a boil. Add mustard seeds. chopped fine 3/4 cup (180 ml) fresh tomato puree 4 tbs (60 ml) Tamarind pulp 3 tsp (15 g) coriander powder 1 1/2 tsp (7 g) chilli powder 1 tsp (5 g) turmeric powder 1 tbs (15 g) jaggery Salt to taste WASH the arvi thoroughly and cook with enough water till done.Provided by: www. Remove and adjust the seasoning. 187. For the filling: 150 g paneer. urad dal and whole red chillies. Lower the heat. Heat oil in a pan. Add lemon juice and bring to a boil again. Add onions and saut until golden.FoolzParadize. Stir-fry until the oil floats on top. To serve: Remove to a serving bowl and serve with steamed rice.Org Time required: 50 minutes 16 medium sized arvi 2 tsp (10 ml) lemon juice 5 tbs (75 ml) oil 8 flakes (16 g) garlic 1/2-tsp (2 g) mustard seeds 1/2-tsp (2 g) cummin seeds 1 tsp (5 g) urad dal 4 whole dried red chillies 16 curry leaves 200 g onions. chilli powder and turmeric powder. stirring occasionally. grated 60 g groundnuts 1 tbs (15 g) sesame seeds 15 g coconut 1 tsp (5 g) cummin seeds 2 (120 g) large onions 5 cm ginger. Bring it to a boil again.
Stir in half the cilantro leaves. Put a portion of the filling into each of the blanched bitter gourds. chopped 1 tbspn nonfat plain yogurt 2-3 tbsp chopped cilantro leaves 1/2 tsp garam masala (see below) Wash. whatever you do to nonstick yourself. mustard seeds and fenugreek seeds. Spray with pam. for another 5-6 minutes. Hold the onions with tongs and roast them directly over the flame until the skin is charred. To serve: Remove to a serving dish and serve with cummin-tempered whole potatoes and buttered seasonal vegetables on the side. jaggery. except paneer. to drive off excess moisture. (Keep the bitter gourds overnight if you prefer them to be even less bitter). Drain and keep aside. Stir over medium heat until they begin to crackle. green chili. Cool. Add salt. Add the bitter gourds and blanch them until soft. with 1/4th cup water to fine paste. use a little water. Combine chili powder.FoolzParadize. ginger. tumeric with the yogurt in A small bowl. and turmeric powder. turn off heat and sprinkle with garam masala and reamaining cilantro. and cook with lid off. 188. drain. Put Cauliflower into pan then pour spices over the top. tomato. ginger. Put enough water in a pan. including stem. Arrange them in a greased roasting tray with the slit side on top. Dum Gobhi (Cauliflower steamed with herbs and spices) 1 lb. corriander powder and chilli powder to the paste and mix well. Punch a few holes in the foil and cook on dum in the pre-heated oven at 275oF for 30 minutes. mix well and divide into 12 equal portions. Add curry leaves and stir. Remove the seeds and rub with salt. Stir and bring to a boil. peel and roughly chop the onions. Remove and uncover. sesame seeds and cummin seeds in a frying pan until each emits its unique aroma. To prepare the filling: Remove the brown skin and roughly chop the coconut. use nonstick pan. Dry roast the coconut. Arrange on a tilting tray and keep aside for at least an hour. Cover pan tightly and cook over LOW heat for 10-15 minutes (Cauliflower will steam in the spicy mixture). increase heat to medium.Org For the tempering: 3 tbs (45 ml) sesame oil 1/2 tsp (2 g) cummin seeds 1/2 tsp (2 g) mustard seeds 1/4 tsp (1 g) fenugreek seeds 24 curry leaves WASH and slit the bitter gourds on one side.Provided by: www. To prepare the tempering: Heat oil in a frying pan and season with cummin seeds. basting at regular intervals. Cover with foil. Make sure all liquid is driven off. garlic paste. ginger paste.Add paneer. cauliflower 1/2 tsp chili powder 1/4 tsp tumeric 2 tsp grated ginger root 1/3 cup chopped tomatoes 1 green chili. 106 . Pour over the paste. and cut cauliflower into 1 inch flowerets. groundnuts. Grind all these ingredients.
0. but continue shuffling until the heat is out of the pan. This is a great spice mixture! But normly I don't have those spices on hand so I cook without it. When Fenugreek seeds are light brown. and discard what won't pass through strainer. reduce heat. 4 servings. red chile powder and fry for 5 minutes on high heat while stirring occasionally. 189. combine w/other ingredients and grind in mortar/pestle (or blender which works great for me). Oil -. Add clves and peppercorn. peppercorns Heat a heavy skillet. Now add vegetable pieces. Fenugreek Seeds --1 tsp. But you might consider it worth investing in as its a neat combination of spices for cooking. Sugar -.2 tbsp. Pour roasted spices into grinder and grind til you have a fine powder.25 tsp. heat oil on medium and add mustard seeds and Fenugreek seeds. all cut into two-inch pieces: Sweet potatoes Eggplant Bell pepper Onions Potatoes French Beans Tomatoes Tamarind Extract -.1 tsp. cloves. Move them around for two minutes. black cardamom pods. add pods and cinnamon.5 cup Turmeric Powder -. 107 . strain it.5 tsp. 1 oz.3 cups Coriander Leaves to garnish Salt to taste In a deep skillet.1 tsp. 1 oz piece of cinnamon stick.0. Store in a bottle for up to 6 months.10 Water -. Red Chile Powder -. and shuffle for another minute. 190. cumin seeds 1 Tbsp black peppercorns 1 tsp whole cloves 1 tsp cinnamon 1 tsp green cardomon pods toast coriander and cumin seeds for 3-5 min. Garam Masala 5 tsp coriander seeds 1 Tbsp. turmeric powder.0. less than 98 calories GARAM MASALA 2 oz.FoolzParadize. salt.Provided by: www.Org serve with basmati rice. Curry Leaves -. Mustard Seeds -. Kalagoora Pulusu (Mixed Vegetables with Fenugreek Seeds) Preparation time: 30 minutes Serves: 4 Required ingredients: Three cups of the following vegetables. If not fine. 2 oz. add chopped onion and fry until light brown. Turn off heat.
saffron nutrieg and cardamom powders. Cook on medium heat for 20 minutes such that the sauce is not too watery or too thick. The koftas will melt in your mouth. Method: • Chop almonds and cashewnuts.Provided by: www. • Lastly put in the kishmis. curry leaves. • When the milk starts boiling add rice and dal. Malai Kofta An extra special party favourite. sugar.Org Next add tamarind extract. • Bring to one or two good boils. after washing. • As soon as the rice and dal are cooked to softness. Ingredient • For Koftas • 350 grams (12 oz. • 192.) fresh cream • 4 tablespoons ghee • 1 teaspoon chilli powder • salt to taste • To be ground into a paste (for the gravy) • 1 large onion • 2 tablespoons grated fresh coconut • 7 cloves garlic • 2 green chillies • 2 red chillies • 2 teaspoons coriander seeds • 1 teaspoon cumin seeds 108 . add jaggery and ghee. • Clean kishmis • Pour milk in the earthen pot called `Pongapani' and place it on fire. coriander leaves. • Let cook on medium fire for some time and then put in almond and cashewnut bits. water and stir well.) paneer • 3 tablespoons plain flour • 1 level teaspoon baking powder • 4 chopped green chillies • 1 tablespoon chopped coriander • ghee for deep frying • salt to taste • For gravy • 4 large tomatoes • 100 grams (4 oz. 191.FoolzParadize. Sarkarai Pongal Ingredients : 2 litres milk 10 almonds 1 1/2 cups newly harvested rice 1/4 cup moong dal 15 cashew nuts 1 1/2 cup jaggery grated 30 kishmis 1/4 level teaspoon nutrieg powder 1/4 teaspoon saffron crushed 1 teaspoon cardamom powder 2 tablespoons ghee.
• Add the tomato ketchup. add 4 teacups of water and cook. chilli powder.) french beans. 194. When soft. Note: You can add 1 teacup of boiled green peas to the gravy if you like. • 100 grams (4 oz. Heat the ghee in a vessel and fry the paste very well.) potatoes • 100 grams (4 oz.) • 3 tablespoons ghee • Salt to taste Procedure • Chop the onions.) carrots • 100 grams (4 oz. Procedure (Gravy) Cut the tomatoes into big pieces. ginger and coriander and fry for at least 2 minutes. Add the c hilli powder and fry again for 1 minute. green chillies.Provided by: www. tomatoes. Vegetable Jhalfrazie Ingredient • 3 teacups mixed boiled vegetables (french beans. green peas. boiled vegetables.) cauliflower • 100 grams (4 oz) capsicums 109 . Add the tomato soup.Org • • • • 2 tablespoons cherongia sapick (charoli) 2 teaspoons khus -khus 25 mm (1") piece ginger 2 tablespoons chopped fresh coriander Procedure (Koftas): Crumble the paneer and knead very well. • Now add the tomatoes. ptatoes and carrots) • 2 onions • 3 spring onions • 2 tomatoes • 4 green chillies • 12 mm (½") piece ginger • 1 tablespoon coriander • ½ teacup tomato ketchup • 1 teaspoon chilli powder • 1 teaspoon sugar (approx. Keep aside these koftas. salt and a little water and cook for 5 to 10 minutes. sugar. coriander and salt. 193. chillies. spring onions (with leaves). prepare a soup by passing through a sieve. Navaratna Curry Ingredient • 100 grams (4 oz. Shape into small balls and deep fry in ghee. add the koftas. Serve hot with parathas. ginger and coriander separately. baking powder. spring onions. • Heat the ghee in a vessel and fry the onions till golden. cream and salt and boil the gravy for at least 10 to 15 minutes. chillies.FoolzParadize. puris or rice. How to serve Just before serving. Mix the paneer. plain flour.
each Tomatoes . (sliced finely) Garlic . .3 cups (sliced) Onions . 5.4 tbsp. Add ginger.2 nos.1/4 tsp. • Cut the cauliflower into big pieces • Boil the french beans. garlic. raisins. Form the mixture into small balls. Salt and Black pepper Flour for coating.) green peas • 2 tomatoes • 1 teacup curds • 4 tablespoons ghee • Ghee for deep frying • Salt and sugar to taste • Silver papter. cauliflower and green peas • Deep fry the potatoes in ghee • Cut the paneer into small cubes and deep fry in ghee • Cut the capsicums into long strips • Grind the tomatoes with very little water • Whip the curds • Heat the ghee in a vessel and fry the paste for a little time • Add the tomatoes and curds and fry again for a few minutes • Add the vegetables.Provided by: www. coat with flour and deep fry in hot oil till golden brown. turmeric and a little water. pineapple pieces and few cherries for decoration. Cook for 2 mins.1 inch piece (chopped) Cinnamon pwd.Org • 100 grams (4 oz) paneer • 100 grams (4 oz.) cashewnuts • 100 grams (4 oz. (pureed) Chilli pwd. cinnamon. . turmeric pwd. carrots and potatoes into small cubes. Mix salt and pepper to taste. carrots. To be Ground into a paste • 6 cloves garlic • 2 green chillies • 4 kashmiri chillies • 25 mm (1") piece ginger • 2 teaspoons coriander seeds • 1 teaspoons cumin seeds • 1 teaspoon shah-jira • 3 cardamoms Procedure • Cut the french beans.1 cloves (crushed) Ginger .1 tsp.FoolzParadize. salt and sugar and cook for a few minutes • Decorate with pieapple pieces. Oil for deep frying For Garnishing . Add the tomato puree and simmer till it forms a thick sauce. Cook the potatoes and carrots and mash them up. Vegetable Kofta INGREDIENTS : Potatoes . METHOD : 1. Then add the stock.6 big nos. salt and chilli pwd and bring to boil. Cloves pwd. 3. Carrots . 4. silver foil and cherries 195. Keep it aside. pepper. Reserve the vegetable stock. cloves. cashewnuts.3 nos. paneer pieces. 2. thick cream and chopped fresh corriander leaves. Fry onions in oil till golden brown. 110 .) raisins • 100 grams (4 oz.
Add crushed cardamoms to the syrup. Filter the mixture using a muslin cloth and squeeze out the water (whey). (This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion) 5. 196.4 cups (a bit thicker than ordinary) Sugar .3 tbsp.1 1/2 litre White Vinegar . Add the cream just before serving and garnish with corriander leaves. Sugar . Add vinegar to the milk. 9. 3.Provided by: www. 8. Add sesame seeds and knead well. Salt . Oil or Ghee for deep frying METHOD : 1.FoolzParadize.1/2 tsp. 4. Sweet Shakarpara (Diamonds) INGREDIENTS : Flour . Make small balls from the mixture and flatten it. 198. knead it till no granules are left. Warm milk . 5. Place the cooked koftas in the sauce and simmer for some time. Rasmalai INGREDIENTS : Milk . Add the rasmalais to the sugar syrup. Deep fry in hot oil till light brown in color. slowly little by little and keep stirring.2 cups Milk . Add this mixture to the flour and bind to a hard dough.1 tsp. Ghee . Crushed Green Cardamoms . Besan Ladoo INGREDIENTS : Besan . 197. Garnish with grated pistachios. 2. In a small bowl mix little flour with water and add this to the boiling sugar syrup.3 cups Flour (Maida) 2 tbsp. 2.Org 6. Place the cheese (paneer) on a board and while still hot. 4. Boil milk and cool it. 6.1/2 cup Sugar . Roll out on a board into thick rounds.2 tbsp. Repeat the process after adding the flour to it.2 cups (powdered) Almonds (Badam) . 3. Make thin sugar syrup.20-25 nos.4 tbsp.1/2 cup Sesame seeds (til) . Add ghee and sugar and stir till well dissolved. (chopped) 111 .10-12 METHOD : 1. 7. Divide the dough into large balls. Pistachios . Cut into small diamond shaped pieces.
Fry the coconut in oil till it turns a light brown. 5. Keep on low flame.300 gms. Boil the milk and add the sugar. Stir till it dissolves. Keep aside. 2. 4. each (coarsely ground) Milk . Add the khoya.10 gms. Add the powdered sugar to it and mix well. boil the milk and add the sugar. Garnish with varak.1 cup Cardamoms . Cashewnut Barfi INGREDIENTS : Cashewnuts .500 ml.Provided by: www. 2. 200.400 gms. 4. When the mixture leaves the side of the vessel. then add cardamom. When the aroma comes. 3.2 (ground) METHOD : 1. saffron and nutmeg. Black raisins . Smoothen with the back of a flat spoon. Almonds and Pistachios . METHOD : 1. Add the dryfruits . 5.Org Ghee . raisins and cardamom pwd. Keep stirring to avoid burning. Add khoya to cold milk.FoolzParadize. and mix well. 7. Cut into diamond shaped pieces and serve.250 gms. stirring constantly. Separately.100gms. add the nutmeg with a little milk and keep aside. Add besan part by part and mix it well. 8. Dryfruit Halwa INGREDIENTS : Cashewnuts. and keep aside.300 gms. Heat the ghee in a pan.1 cup Cardamoms . remove and spoon contents into a greased thali. .1 cups Khoya . 3. 112 . Walnuts. each (chopped) Ghee or oil . grated coconut to the milk mixture and stir thoroughly. Add the almonds and shape the mixture into balls. then fry in oil for a couple of mins. Ghee or oil . cashewnut pwd. Continue cooking on a low flame.1 glass Sugar .1 (grated) Almonds (Badam) and pistachios. almonds and pistachios. Stir till the sugar dissolves. 199. Pass the cashewnut powder through a fine sieve. (finely ground) Milk . remove from heat and cool.50 gms.1 tsp. Coconut . In a heavy bottomed vessel.2 (ground) Few strands of saffron Pinch of nutmeg Silver varak (paper) METHOD : 1. Remove from heat and mix well with the khoya. 6. Sugar . Heat the ghee and fry the khoya stirring all the time till it turns a light brown.1 cup Cardamom pwd. 2. 3. Khoya .
2. Roast them onto the tava by adding little ghee to it . boil 1. Drain and reserve the coconut milk. Cut 5-6 coconut rings and chop it further to small pieces. 11. Remove from heat and serve hot. Fry it in hot ghee for 2-3 mins.1 cup Coconut . Fry the cashews and raisins in ghee and keep aside. 202. cashews and raisins. Squeeze the milk out and reserve in a separate bowl from the previous. Add the thick coconut milk and mix well. Keep strring all the time. This will be thicker.1/4 cup Raisins .1/2 Jaggery . Green Onion Bhurji Ingredients 113 .Org 4. Grate the remaining coconut and grind it with 1 cup hot water. 7. Cook for a few mins. Dal Payasam INGREDIENTS : Moong Dal (lentil) . Add this second milk to the fried dal and pressure cook it.1/2 cup water and add the jaggery to it.1 tsp. Cashewnuts . In the meantime. and the fried cocunut pieces. Spoon the mixture into a greased plate and smoothen with a flat spoon. Add all the above listed ingredients and make a dough out of it. 5. 8. Fry it in ghee and keep aside. 201. Red Beet Paratha Ingredients 2 cups wheat flour 2 tbsp chana flour 1 red beet 1 bunch of coriander leaves 1 tbsp oil 2 tbsp sesame seeds 1 tbsp red chilli powder or 5 to 6 green chillies (optional) 1/2 tbsp haldi 1/4 tbsp asafoetida and salt to taste Method Grate the red beet and finely chop the coriander. It tastes great if eaten cold too. 12. 9. 5. Pour this into the boiled dal mixture and stir well. Again add 1 cup hot water to the ground and drained coconut and grind. 203.FoolzParadize. 6. Delicious Parathas are ready and tastes very good with spicy tomato chutney. Keeo aside. Wash and drain the dal. Take a small portion of the dough and roll them into parathas. Cut into diamond shaped pieces and garnish with almonds and pistachios. 4.1/4 cup Ghee METHOD : 1. 10. 5. 3.Provided by: www. Add cardamom pwd.2 cups (grated) Cardamom powder . Boil it till the liquid obtains a thick consistency.
When the oil is hot enough. Keep this aside for 3 hrs. After the leaves get cooked thoroughly . Serve piping hot. Keep aside Chop the leaves finely. Mysore Bonda Ingredients 1 cup All purpose flour 2 Green chilies (finely chopped) 1 small onion ( finely chopped) 1 big spoon full of rice flour Sour curd ( to make the batter) Salt to taste A pinch of baking soda Chopped coriander leaves (optional) Method Mix all the above ingredients using the curd to a bajji dough consistency.FoolzParadize. add chilli powder and turmeric powder. Close with a tight fitting lid. drop the batter in oil and deep fry them till golden brown. Mix the whole mixture well till the eggs get cooked and the mixture is dry. Decrease flame and let it cook till the leaves become soft. 114 . Add the chopped leaves and mix well. Heat some oil in a frying pan.Org 4 small bunches of green onions (onion bulbs with the leaves on) 3 eggs 1 teaspoon chilli powder 1/2 teaspoon Turmeric powder Salt Oil Method Clean the green onions and cut the onion bulbs from the green leaves and chop the bulbs finely. Add salt to taste . They should cook in their own juice.Provided by: www. 204. Beat the eggs and add to the pan. Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft. Mix well. Note : Do not add any water to the onion leaves.
green chillies and ginger. chopped 1 tsp Ginger grated 1/2 tsp curry leaves 7-8 Mustard seeds 1/4 tsp Asafoetida pinch Salt to taste Sugar 4 tsps (yogurt should taste little sweet) Method for making dahi Blend the yogurt with little water until it is smooth. 205. These bondas are very crispy and tasty too. Dahi Wada Ingredients For the wadas Udad dal (Black gram dal) 1 cup Mung dal (Green gram dal) 1/4 cup Salt to taste Method for Wadas Soak the two dals for 7-8 hours or overnight. asafoetida and curry leaves and add to yogurt. Heat oil for deep frying in a kadahi and add spoonfuls of dal batter and fry until the wadas are golden brown. salt. squeeze the water out and set aside. Make sure the curd is sour enough. Add sugar. Drop the hot wads in a bowl of cold water and leave for about 3-4 minutes. Serving the wadas 115 . Take each wada out from water. For the Dahi (yogurt) Dahi (yogurt) 5 cups (You can use homemade yogurt or low-fat yogurt from the market) Green chillies. Grind it to a smooth paste.Org Serve hot with green chutney or ketchup. Keep the yogurt in refrigerator until it is chilled.FoolzParadize. Make a tarka (seasoning) of mustard seeds. Add salt to taste.Provided by: www.
4 Measuring cup milk for chenna (2% milk) 3 measuring cup milk for Ras 4 . Add the sugar for ras to it and add cardomon. In the mean time see the milk for ras may be ready. almond and safforn to it. roasted jeera powder and black salt (sanchal). pista.FoolzParadize. When the milk is cool add chenna balls to it .Drain the excess water by pressing the cloth there must not be water remaining. 206. almonds lemon juice Method First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup. Hold it covered with cloth in the running water. Bring 4 cups of milk to boil. pista. cardomom.4 1/2 tbsp. Depending on the size of the pressure cooker I put 12 pieces at a time 207. And it is ready to serve.Let it cool aside As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook.Serve with sweet tamarind(imli) chutney. Rasmalai Ingredients Makes: 15 pieces Shelflife: Refrigerator fresh 2-3 days. sugar for Ras 1 cup sugar 3 cups of water safforn. mash it and make around 15 small size of balls out of it Toss that balls in the pressure cooker and bring two whistle. Pour the yogurt on the wadas such that all the wads are covered well by the yogurt. Instant Dhokla Ingredients 1 small bowl Besan 1 small bowl Water 1 teaspoon Salt 1/2 tablespoon Lemonjuice 1 tablespoon Oil 1 tablespoon Eno Fruit Salt Tampering 1 teaspoon Mustard Seeds (rai) 2 Sliced Green Chillies A few Curry Leaves 2 Tablespoon Sugar 116 . Isn't it quick and easy * while putting chenna balls inthe pressure cooker do not put one onthe other. In a pressure cooker take 3 cups of water and 1 cup of sugar. Refrigerate it. Now to curdle the milk add lemonjuice to it stirring continously.Org Arrange the squeezed wadas in a deep dish. Take the chenna out of the cloth in a dish . Then drain it in athin muslin cloth or handkerchief. Sprinle red chiili powder.Provided by: www.
salt. oil. This paste must be semiliauid. Matar Palak Ingredients 1 bunch of spinach 1 cup of green peas 1 medium sizwd tomato 1 medium sized onion 1 medium sized boiled potato 3-4 green chillies 1 tsp. boil it.Provided by: www. 117 . Allow to cool for sometime. greenchillies and curryleaves in hot oil.FoolzParadize. 208.Org 2 tablespoon Lemon juice 1/4 cup Water 1 tablespoon Oil 2tablespoon Chopped Corinder 1 table spoon Grated Coconut Method Mix togather besan. (so that water should not touch the dhokla pan) Grease a baking dish (it should fit in the vassle or cooker) Now add Eno and mix well and pour this mixture right away in the greased pan. Garnish with grated coconut and Coriander. Pour the tapering mixture over it. Take out dhokla and cut into pieces. Mix togather water. Prepare the tampring adding rai. Boil the cut spinach for 10 minutes in a very little amount of water. cumin seeds A pinch of asofetida 1 tsp turmeric powder Salt to taste Method Cut spinach leaves and wash them properly.sugar and lemonjuice and pour into tempring.Grind thecooled spinach alongwith the greenchillies to a fine paste. lemonjuice and water. In a pressure cooker or big vassle put 1 glass water and keep a mesh upside down. Steam it for 20 minutes.
Add turmeric powder and salt to taste. Cut the boiled potato into evenly shaped cubes.FoolzParadize. 209.Org Chop onion and tomatoes into small pieces. Tastes good with rotis/parathas. Coriander. Once the onions and tomatoes are cooked.peas and tomatoes. salt. onion.Provided by: www. Simmer it for 10 mins. Fry for 2-3 mins. turmeric. tomatoes. green Chillies. Aloo Mutter Ingredients 1 cup green peas 2 medium size potatoes 2 medium size tomatoes 1 Pod Garlic (about 15-20 Pieces) 1/2 cup Green Coriander leaves 2 Green chilies 1 small onion Salt to taste Pinch of Turmeric Method: Grind Garlic. Heat oil in a pan.Add the cumin seeds and asofetida. Heat oil in cooker. Serve with chappaties 210. Add the onions. Venn Pongal Ingredients Rice 2 cups Toor Dal 3/4 cup Coarsely crushed peppercorns 2 tsps Cumin seeds 1 1/2 tsp Ginger 1 1/2 inches long cut into tiny bits Cashew nuts 5 Ghee 3 tsps Method 118 . and green peas and mix properly Add water and pressure cook. Add ground Masala and roast till oil separates Add potatoes pieces. add the spinach-chilli paste to the above.Add the potato cubes and allow to cook on medium flame for 5 mins.
212. 211. Tamilian Kurma Ingredients 1 cup shredded coconut 4 geen chillies 1 bunch coriander leaves 1 tsp poppy seeds (khusa khusa) gingerpaste garlic paste Grind all of the above ingredients to a fine paste with water.Org Cook the rice and dal together either in a pressure cooker or in a vessel directly on the stove. Add water if desired. Add the cooked mixture of the rice and dal to it with salt according to your taste. When they splutter add ginger and fry. salt (2tsp). Add turmeric powder (a pinch). Add the ground ingredients and cook for about 15 mins. Vegetable Korma Ingredients 1 Cup Beans half cup Carrot 1 Potato half cup Peas half cup Ground coconut small piece Ginger 3 flakes Garlic 1 Onion 119 .FoolzParadize.Provided by: www. When the pieces turn brown add the crushed peppercorn and the cumin.And then add all the vegetables and let it boil. Serve hot with rice. chillipowder (1tsp). The rice and the dal can be cooked earlier and the rest of it just takes 5minutes. This can be eaten with coconut or onion chutney. french cut beans carrots(sliced) lenghtwise peas(frozen will do) potatoes (cubed) Method Take oil in a kadai. In a seperate kadai add the ghee and when it is hot fry the cashew pieces in it.Mix well. The two should be cooked till soft. Add a teaspoon of ghee over it in the end before serving. Add jeera.
11/2 cup Gram Flour (Besan) Salt to taste 1/2 Tsp.Org half tbs Cumin seeds 1 tbs Corriander powder few Corriander leaves half tbs Chillie powder half Lime half tbs Turmeric powder Take oil in a pan. of Mango Powder 1 Tsp. Mix all the spices (except salt) and vegetables in a bowl. Add the sliced onions. Ground Ginger For Frying: Vegetable Oil For Garnish : Fresh Cilantro or Homemade Pannier Method: Parboil all the vegetables for 10 minutes. of Dhaniya Powder For the Tomato Curry: 1 Pound Fresh Tomatoes 2 Tsp. 213. Sugar 1/4 Tsp. corriander powder. Mixed Vegetable Kofta in Tomato Curry Ingredients For the Koftas you need 1/2 cup Frozen Corn 1/2 cup Frozen Peas 1/2 cup Green Beans cut in small pieces 1/2 cup Carrots cut in small pieces. Serve hot with chapatis. When the vegetables are cooked add the ground coconut and little water to it & let it simmer for 5 minutes. chillie powder. Red Chilly Powder 1/4 Tsp. Tomato Paste 3/4 Cup of water Salt to Taste 1/2 Tsp. 120 . Fry it nicely. Squeeze lime to it & the veg korma is ready. garlic.Provided by: www. Add Gram Flour till you can shape them into small round soft balls. Cinnamon Powder 2 pieces whole cloves 1 Tsp. Add salt to Gram Flour and add it slowly to the mixture. salt & fresh corriander leaves . Let them cool for 20 minutes. Keep on mixing it with your hand . of Red chili Powder Pinch of Turmeric Powder 1 Tsp. Then add the vegetables & pressure cook till done. After that add ginger.. Do not add water.FoolzParadize.
Moong Soup With Paneer Light and nutritious. Garnish with Fresh Cilantro or Paneer. Add water and ginger and simmer for 2-3 minutes.) Grease the chakali utensil make chakali. Add the Tomato paste. 214. Cooking time : 25 minutes. Add the rest of the ingredients for the Tomato curry. (dough should be softer than the chapati dough.add a little bit warm water and make a soft dough. I would highly recommend to cook the curry about 3 hrs before you serve. Meanwhile heat some oil in the pan .Provided by: www.FoolzParadize. See that the oil is not very hot. Preparation time : 5 minutes. serve with curd or butter. Let it soak on paper. For the Tomato curry . 15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep Medium Flame. Chakali Ingredients 3 cup rice flour 1 cup basan 1 stick butter (half cup)liquify 5. 215. Keep on Stirring .6 green chillies finely chopped 2 tsp coriander &cumin seed powder 1/2 tsp turmeric 2 tsp curd 1 tsp suger salt to taste Chakali utensil which is common for shev-papdi Method Mix rice flour & basan with all above interdients.Org Use some oil in your palm of the hand to form the balls. Set them aside. Serves 6. Chop the tomatoes in small pieces. Ingredients ¾ teacup moong 2 tablespoons finely chopped paneer 1 teaspoon cumin seeds 1 tablespoon mustard seeds 121 . Deep fry in oilon midimum flame till golden brown in colour. Keep it in the oven at warm till you serve. Cook them with salt for about 15 minutes on medium flame. Deep fry the Kofta balls.
Corn Soup with Vegetables A soup with a Chinese touch. salt and pepper.Provided by: www. Preparation time: 15 minutes . 4. 5. Add the lemon juice. add the onion and fry for 3 to 4 minutes. sugar. Ingredients 400 grams chopped tomatoes ½ teacup yellow moong dal 2 teaspoons butter 1 finely chopped onion 1 tablespoon cornflour or plain flour 1 to 2 teaspoons sugar ½ teacup warm milk salt and prepper to taste For serving fresh cream bread croutons How to proceed 1. Strain. add the asafoetida and moong liquid. Preparation time : 5 minutes.FoolzParadize. french beans) ½ teaspoon Ajinomoto powder 3 tablespoons butter 2 tablespoons cheese To be ground into a paste 25 mm.Org ¼ teaspoon asafoetida 1 teaspoon lemon juice 2 pinches sugar ¼ teaspoon pepper powder 2 tablespoons ghee salt to taste How to proceed 1. milk. 3. onions. Add 6 cups of water and cook in a pressure cooker. Add the paneer and cook for 2 minutes 216. Blend the cooked moong in a blender. salt and pepper and boil for 2 minutes. Cooking time : 25 minutes. stirring ocassionaly. Serves 6. carrots. 5. cabbage. 2. Heat the ghee and fry the cumin seeds and mustard seeds. Healthy Tomato soup The ever popular tomato soup made in a healthier way. (1") piece ginger 4 cloves garlic 4 green chillies For serving chillies in vinegar and chilli sauce grated cheese 122 . Serves 6. Cooking time: 30 minutes . Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked. 1 can (450 grams) cream-style corn 2 level tablespoones cornflour 1 teacup finely chopped mixed vegetables (cauliflower. Blend in a blender and strain. Boil for 2 minutes. 6. Serve hot with cream and bread croutons. 2. Add the sugar. Soak the moong for a few hours. When they crackle. Melt the butter. Mix the cornflour with a little water and pour into the soup. 3. 4. 217. Add the strained mixture.
2. Fresh green pea pods add fibre and Vitamins A and C to the soap. Add the paste. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle. 3. Grate the coconut. Add the paste and curry leaves and fry again for 1 minute. Serves 6. Fibre is called nature's broom because it helps sweep the products of digestion through the body and eliminates them. Serves 6to 8.Org 1. Cooking time: 10 minutes . 2. Mix the cornflour and coconut milk. For the stock 2 tablespoones moong dal 2 onions 2 large tomatoes For the topping 123 . Add salt and pepper. Serves 6. Serve hot with chillies in vinegar and chilli sauce or with grated cheese. Heat the butter and fry the onion for 1 minute. 2. corn and Ajinomoto powder and cook in a pressure cooker until done. 4. Preparation time : 20 minutes. Serve hot. 5. Ingredients 2 coconuts 6 teaspoons cornflour 1 teaspoon cumin seeds 2 tablespoons ghee 2 curry leaves To be ground into a paste 2 tablespoons chopped coriander 2 small green chillies 1 teaspoon lemon juice 1. 6. add to the paste and boil for a few minutes. Discard the skin. Green Peas Skin Soup Preparation time: 10 minutes . Strain to obtain coconut milk. Cooking time : 10 minutes. Health Information: This unusual soap gives the flavour of peas without the calories. Mix the cornflour with 6 teacups of water. 3. Add the green peas skin and green peas and cook for 3 to 4 minutes. Add the vegetables. Boil the stock for 1 minute.Provided by: www. 7. Preparation time: 20 minutes.FoolzParadize. Strain to separate the stock from the skin. Cooking time: 20 minutes. 220. Blend in a mixer. Add 6 cups of warm water and blend in a blender. Hara Nariel Ka Shorba Coriander and coconut make a tasty combination. 218. 219. 6 teacups skin of green peas 1 tablespoon green peas 1 chopped onion 3 teacups skim milk 2 teaspoons butter salt and pepper to taste 1. butter and cheese and boil for a few minutes. Heat the ghee and fry the cumin seeds for 1 minute. Lentil and Vegetable Broth Try out this unusual soup with moong dal stock.
Cooking time: 15 minutes . 6 teacups clear vegetable stock 1 green chilli. The combination of cereals and pulses provides protein of high biological value. 2. masoor dal and salt and cook in a pressure cooker till the first whistle. cauliflower. tomato. When cooked.Cooking time: 10 minutes. mushrooms. 4.Provided by: www. Boil for 5 minutes. 2. blend in a liquidiser and strain. Serve hot with lemon juice and garnished with boiled rice. Add the moong dal and 6 teacups of water and cook in a pressure cooker. 3. 4. Heat the oil and fry the onions for 1 minute. Add the vegetables and fry again for 1 minute. Letil Soup Preparation time: 10 minutes . Tum Yum Soup The Thai soup with the intriguing flavour of lemon grass. the tomatoes.Org 1 chopped onion ½ teacup shredded cabbage ½ teacup chopped spinach 2 tablespoons baked beans or tomato ketchup 1 chopped tomato 1 tablespoon oil salt and pepper to taste grated cheese to serve For the stock 1. blend in a mixer. Add the lemon juice and top with oil. 3.Serves 6. Add 6 teacups of water. Ajinomoto and salt and boil for 2 to 3 minutes. ¾ teacup masoor dal (washed) 3 sliced onions 4 cloves crushed garlic ½ teaspoon chilli powder 3 tomatoes 2 teaspoons oil salt to taste For serving lemon juice For garnish 1 tablespoon boiled rice 1. When cooked. 3. put the stock to boil. cut lengthwise 10 to 15 canned mushrooms. sliced 10 to 12 cauliflour florets (parboiled) 1 tablespoon roughly chopped lemon grass 2 pinches Ajinomoto powder (optional) 1 teaspoon lemon juice 2 to 3 drops oil salt to taste 1. 222. Add the stock and boil for 10 minutes. How to proceed 1. Heat the oil and fry the onion for 1 minute. Add the beans. Add the green chilli. 2. lemon grass. Preparation time: 15 minutes. 221. Serves 6. 124 . Cut the onions and tomatoes into big pieces. Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of cereals. 2.FoolzParadize. Add the garlic and chilli powder and fry again for ½ minute. 3. salt and pepper and give one boil.
Next day. Cook for 25 minutes. Ingredients.Org Serve hot with chillies in vinegar. soya sause and chilli sause. 223. Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces.Serves 6. 750 grams (1 5/8 lb. 7 cloves garlic 7 green chillies 25mm. Ingredients.) papadi 500 grams (1 1/8 lb. Soak the red kidney beans over night. Preparation time: 10 minutes. Add the cooked red kidney beans. 4. 1. Drain. Serve hot with chillies in vinegar and chilli sauce. Preparation time : 40 minutes Cooking time : 60 minutes.) kand (rataloo) 250 grams (9 oz. Add the tomato soup to the rajma mixture. 2. piece ginger How to proc eed. 1 can (450 grams) cream style corn ½ teaspoon Ajinomoto powder ½ teaspoon soya sauce 2 tablespoons cornflour salt to taste To serve green chillies in vinegar chilli sause 1. take out a thick soup through a sieve. RAJMA CURRY A favourable from the Punjab. 224. Cook for a few minutes. Serves : 6. 3. 5. sev and oil (optional) to serve 125 . Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry again for 1 minute. Mix all the ingredients with 4 to 5 teacups of water.Provided by: www.FoolzParadize. Cut the tomatoes intobig pieces. 7. Serves : 6 to 8.Cooking time: 30 minutes.Add the sugar and salt. Sweet Corn Soup An old-time favourite. 2. Preparation time : 20 minutes Cooking time : 20 minutes.) potatoes 2 to 3 brinjals 1 teaspoon ajwain 1 teaspoon chilli-ginger paste 1/4 teaspoon soda bi-carb 1 to 2 tablespoons oil A few lettuce leaves Salt to taste Green chutney. 6. When cooked. sweet and sour sauce. 1 teacup red kidney beans (rajma) 2 onions. garlic chutney. cook in a pressure cooker. add 2 teacups of water and cook. grated 1 teaspoon chilli powder 500 grams tomatoes 2 teaspoons sugar 3 tablespoons ghee Salt to taste To be ground into a paste.
(for the koftas) 126 . 100 grams green peas 100 grams cauliflower.Provided by: www. soaked in water 1 teaspoon garam masala 1 teaspoon chilli powder 1 1/2 teaspoons lemon juice Salt to taste Oil for deep frying To be ground into a paste. Mix thoroughly and apply the oil all over. Blend all the ingredients in a liquidiser. 5. 10 cloves garlic 2 teaspoons chilli powder 1/2 teacup water 1/2 teaspoon salt. String the papadi. For the sweet and sour sauce. For the green chuntey. 1 teacup chopped coriandder 4 green chillies 1 teaspoon lemon juice 1/2 teacup water 1/2 teaspoon salt For the garlic chutney. Blend all the ingredients except coriander except coriander in a liquidiser. with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour. If too thick. In a small earthen pot (matka). Cut the potatoes and sweet potatoes without peeling. Fill with all thevegetables and cover with the balance lettuce leaves. Do not separate into two. oil and seve. Blend all the ingredients in a liquidiser. 9. Peel the kand and cut into big pieces. 3. finely chopped 100 grams french beans. Mix all the vegetables. soda bi-carb and salt. 7. Apply the ajwain. 8. Serves :6. finely chopped 250 grams potatoes. 1. MALAI KOFTA CURRY A tasty kofta curry. 1 teacup jaggery (gur) 1/2 teacup tamarind 1/2 teaspoon chilli powder 1/2 teacup water Salt to taste Chopped coriander for garnish How to proceed. 225. For the sweet and sour sauce. finely chopped 100 grams carrots. Alternatively. put a few leaves of lettuce at the bottom. Make slits on the brinjals. wrap the vegetable mixture (without lettuce leaves) in aluminium foil and bake in a hot oven at 200 *C (400 *F) for 1 hour. boiled andmashed 2 tablespoons bread crumbs 1 bread slice. instead of cooking in a matka. For the garlic chutney. Serve with green and garlic chutneys and sweet and sour sauce. Preparation time : 30 minutes Cooking time : 40 minutes. 6. chilli-ginger paste. For the koftas. Cover the matka. Garnish with coriander.FoolzParadize. 2.Org For the green chutney. add enough water to get the right consistency. 4.
2. Add the vegetables and peas to the potatoes and make a dough. 6.Provided by: www. Add 1 teacup of water and boil for 3 to 4 minutes. cinnamon and paste and fry again for 2 minutes. 3. 4. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F) until the cheese melts. chilli powder. Keep aside. 2. 60 gm mawa 1/4 tsp baking powder Oil for frying Stuffing 90 gm Amul Cheese-grated 90 gm mawa 100 gm sugar 1 tbsp cashew nuts -chopped 2 tsp grated coconut 127 . Add 1 tablespoon of bread crumbs and the bread slice. 750 grams tomatoes 3 onions 4 cloves 2 small sticks cinnamon 1 tablespoon cornflour 1 teaspoon sugar 1 teaspoon garam masala 1 teaspoon chilli powder 4 tablespoons butter Salt and pepper to taste To be ground into a paste. (1") piece ginger 5 green chillies For baking 1 tablespoon fresh cream 1/2 tablespoon grated cheese For the koftas.Org 9 cloves garlic 25 mm. 3. Steam the cauliflower.washed and soaked in water for 2 hours. 1. 226. Put to cook again and add the garam masala. Heat the butter. Blend the onions in a liquidiser with very little water. For the gravy. Add the paste. Pour the gravy and fresh cream over the koftas. chilli powder. french beans and carrots in a pressure cooker without adding water. salt and pepper and cook for 5 minutes. Pour the mixture into a blender. 8. add the cornflour and sugar and blend. le mon juice and salt and form into kofta balls. 2. Arrange the koftas in an ovenproof dish. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. 1. Add the tomato puree and cook for 2 minutes. garam masala. Cheesy Sweet Jamuns Makes about 24 150 gm puffed rice (murmura) . 5. Put the tomatoes in hot water for 10 minutes.add the onions and stir fry for 5 minutes till light brown. (1") piece ginger 7 green chillies For the gravy. 7. 4. Remove and blend into a puree. Then add the cloves. How to proceed. 5. 1. 6. Boil the peas.FoolzParadize. 15 cloves 25 mm.
form into small balls and keep separately. Add the rest of the ingredents and mix well.Org 1 tbp raisins-chopped 1tsp chironji-chopped Syrup 200 gm sugar 3 cups water 1 tbsp milk 1/2 tsp cardamom powder 2 tsp rose essence Silver foil for decoration Method Prepare syrup by boiling together the sugar and water.mashed 50 gm cornflour 1/2 tsp pepper powder Oil for frying Gravy 250 gm onion . And milk and remove the scum as it surfaces. heat oil in a pan and brown onions. Correct seasoning. Add water according to consistency of gravy required. Keep aside.ground 1/2 tsp chilli powder 1/2 tsp garam masala 200 gm oil 3/4 tsp salt Mix mashed cheese with cornflour and pepper. Form into walnut sized koftas and deep fry till light brown. Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil.Provided by: www. Add tomatoes turmeric. deep fry on low fire till dark brown. red chilli and garam masala and fry on low fire till oil separates. Remove from fire and flavour with essence and caedamom powder. Knead well and from into as many balls as the number of stuffing balls you have. Boil till 3 cups of clear syrup are obtained. 227. Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it. Drain and keep aside. Drain well and immerse in warm syrup for an hour.FoolzParadize. Serve hot with parathas or tandoori rotis. Makes about 8 228. To make gravy. Knead well. Kofta Lajawab Koftas 125 gm Amul Cheese . Serve warm decorated with silver foil. 128 . Add koftas and boil for a further two minutes. Add ginger and fry well. add enough water to knead to a soft dough.pured 3 cm piece ginger .grated 200 gm tomatoes . ghee Add two tbsp. Boil for 5 minutes. ghee to wheat flour. Fold over adn close sides to make an oval Jamun. Beetroot Parathas 2 cups wheat flour Water for kneading the dough Salt to taste 2 tbsp. Cook the mawa for stuffing in frying pan till it is golden brown. Mix well.
6. Add curd. 3. 10. 5. Red Tomato Gravy Ingredients: 2 large juicy ripe tomatoes 1 large onion 1 small capsicum 1 tbsp. chopped 2 tomatoes. fry cashewnuts. thick slices. ghee Method Grind all the ingredients. raisins Method 1. ginger 4 flakes garlic 1 tsp. coriander leaves finely chopped 1 tbsp.sliced 1 tbsp. 8. cummin powder Salt to taste 1/4 cup ghee For the garnish: 1 onion . cashewnuts 1 tbsp. 9. Add all the dry spices. 14. Roll out into parathas.coriander leaves. Sprinkle the garnish on top. chilli powder 2 tsp.Provided by: www. Fry the brinjals in the same ghee till tender. garam masala powder 1 tsp. add some ghee and fry the parathas till light brown. grated fine 4 medium sized onions 4 green chillies 2. to a paste. Divide the paratha dough into small balls. Serve hot with rice or parathas. Roll out each ball into a small puri. raisins and sliced onion till golden brown. Cook covered. Cut brinjals into 2. put a little beetroot filling in the centre and seal the edges. 229. chopped 1/4 tsp. Wash and squeeze dry. ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top. brinjals 1 cup curd 2 large onions. Badshahi Baigan 300 g.Org For the stuffing: 2 cups beetroot. Heat tawa.5 cm. Stir well. 11. Cook till the gravy thickens. chopped 2 tsp. 12. except garam masala powder. cashews or peanuts 1 tsp.In the remaining ghee fry the chopped onions till transparent. Remove from ghee and keep aside.FoolzParadize. each ginger & garlic grated or crushed 129 . 4. garam masala powder Salt to taste 3 tbsp. 13. Heat ghee. Add fried brinjals to the gravy and simmer for two minutes. ginger-garlic paste 1 tsp. turmeric powder 1/4 tsp.5 cm. 7. coriander powder 1 tsp. 230. 2. Heat ghee in a vessel and fry the beetroot paste on a low flame. Smear with salt and keep aside for 10 minutes. Remove from heat. Remove. till the mixture is almost dry. coriander leaves and salt.
washed and drained 1 cup bottle gourd grated 1 small onion finely chopped 1/2 tsp. salt. Add tomato capsicum puree. Add onions and stir fry till light pink. Green Gravy Ingredients: 4 cups spinach chopped. Goes with: Vegetables like brinjals. red chilli powder 1/4 tsp. Stir. wheat or millet flour 3 green chillies 1 tbsp. Garnish with coriander before serving. Add ginger garlic and stir for a moment. ginger grated 2 tsp. Semi puree tomatoes and capsicum together. Dry grind coarsely. stir bring to boil. sugar and crushed nuts. turmeric powder 1/2 tsp. sugar salt to taste 2 tbsp. Add all other masalas. potato. stuffed baked capsicum. Add veggies at this stage. cheese grated (optional) salt to taste 1 tsp.Org 1/4 tsp. Chop onions very fine or run in a chopper. Heat oil or ghee in a heavy pan. cinnamon-clove powder 3 tbsp. This should be done in a food chopper or grated. or cauliflower. Mix.FoolzParadize. Makes: 2 cups 231. cinnamon-clove powder 1/2 tsp. oil Method: 130 . baby corn. oil or ghee Method: Dry roast peanuts or cashews lightly. garam masala powder 3/4 tsp. Cover and simmer till gravy is thick and fat starts separating. lemon juice 1 pinch soda bicarb 1/2 tsp.Provided by: www.
cashew. red chilli powder 131 . stirring continuously till whiteness of curds disappears. chillies. stir. ginger grated 1 tbsp.) 232. khuskhus with milk. Allow to cook for 2-3 minutes more. Garnish with grated cheese before serving. Garnish with grated cheese. Add blended spinach mixture. Add vegetables. Add cinnamon clove powder. flour and a few pinches salt. Heat fat in a heavy pan. cream. Add milk. baby corn. potato chunks. wheat flour 1/2 tsp. peanuts husked & lightly roasted 1 tsp. onion. Stir gently till boil resumes. Add curds and cook. Add prepared vegetable at this stage. add sugar. Brown Gravy Ingredients: 1 tomato grated or finely chopped 1 large onion cut in slivers 1 capsicum cut in thin lengths 1 tsp. milk for 1 hour 3 green chillies 1 piece ginger 1 tsp. coriander finely chopped 1 slice dayold bread white 1 tsp. add ginger. cinnamon-clove powder 3 tbsp. etc. White Gravy Ingredients: 1 cup fresh curds 1/2 cup fresh cream 1 tsp. add chillies. Cook covered for few minutes till thickened. Goes well with: Paneer chunks. for 3 minutes.Provided by: www. and stir. Put in a mixie. salt. coriander leaves finely chopped 2 tbsp. potato and peas. at this stage. french beans. khuskhus seeds soaked in 2 tbsp. Grind together in a wet mixie. garlic grated 1 tsp. peanuts and bread. grated cheese or paneer 3/4 cup milk 1 tbsp. all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes. water all over it.FoolzParadize. stir fry till light pink. Cover and put to boil on high. bring to a boil. 233. saute for 3-4 minutes. Goes well with: Veggies like peas. etc. Run till semi-smooth.Org Take spinach in a large vessel. ghee or oil Method: Grind together in a dry mixie. Sprinkle 2 tbsp. Heat oil in a pan. sugar 3-4 glazed or canned cherries (optional) salt to taste 1/5 tsp. Makes: 2 cups gravy (approx. Add onions. add gourd and soda. dry mixture. Toss to mix. ginger. etc. add onion mixture. spice powder. Cool in a plate or run under tap water to cool. mixed vegetables with a few pineapples bits. cashewnuts broken 1 tbsp. tamarind water 1 tsp. coriander and cherries.
fry brinjals pieces in oil. cumin seeds 3 pinches asafoetida salt to taste 3 tbsp. dhania (coriander seed) powder 1/2 tsp. fry till well browned.FoolzParadize. salt. Spread 1/2" thick onto a platter. In remaining hot oil. capsicum. Cool onions a bit. (Test: a few drops of water sprinkled on it sputters instantly). stir. etc. Cut into diamond shapes after it has cooled down. add cumin seeds allow to splutter. adjust quantity of oil required. Besan Burfi Ingredients: 1 c Besan 1 c Shortening 1 c Sugar 4 seeds Cardamom Nuts (optional) Method: Melt shortening in a pan. tamarind water. Add prepared veggies and stir.) 234. Add asafoetida. Fry.Provided by: www.Org 1/4 tsp. Goes well with: Chunky veggies like boiled baby potatoes with skin. garlic stir fry for a minute. rotis. 235. Keep aside. turmeric powder 1/2 tsp. Add all dry and ground masalas. drain. stirring continuously. flour. Add tomatoes. Simmer till gravy is thick and oil starts to separate. serve with parathas. ginger.1 tbsp or to taste 132 . keep cooking for 2 minutes. putting back oil in pan. Grind in mixie. Turn down heat and add cardamom and Besan. Keep aside.1 tbsp or to taste * Chopped Pistachio nuts -. and continue by frying the onions.1 tbsp or to taste<BR. Garnish with chopped coriander. chopped stirfried brinjal pieces. Heat oil. strands * Raisins -. keep aside. oil Roast together and dry grind: 2 cardamoms 2 cloves 2 peppercorns 1/2 cinnamon stick broken 1 bayleaf 2 whole red chillies dry Method: Dry roast wheat flour to a light pink.6-7 tbsp * Milk -. Drain well by pressing.4 tbsp * Chopped Almonds -. stir well. stirring constantly to prevent burning until it has changed to a brown color and smells . boiled peas.4 cups *Ghee/Unsalted Butter -. Turn off the heat and stir in the sugar.1 cup *Sugar -. (For this. Raabdi Ingredients: * Whole Wheat/Plain Wheat flour -. add onions.
bay leaf. Thicken the Half and Half by simmering over low heat for a long time. Stir this mixture for 10-15 minutes on mild flame till its just a little bit thick (and NOT thick) 7. cut it into 1 inch squares and add to the hot thickened half and half. Turn off the heat to place the cover on the pressure cooker. 237. When cooker begins to whistle wait for a couple of minutes. Milk should separate into whey and curd. This is best done in a microwave. Do not use the same sugar syrup more than once. This will take at least an hour (you can leave it overnight). Using vinegar usually re. then turn it off. if a microwave is not available. ( At this point of time you can smell the aroma around!) 4. leaving only the panir/curd. Add milk to wheat flour 5. After the cheese has been baked. Leave curd in strainer until cold and dry. Add the remaining 0. Place 20-25 rasgoolas in syrup. Heat for a few minutes. vanilla and rose water (and any other flavouring that you may want) to the Half and Half. Pour into collander. The cheese should have hard. Now add wheat flour to this 3.nal volume. Turn the stove off. 2.Org Method: 1. Add Almonds.Provided by: www. Melt un-salted butter in a pan on a mild flame for a few minutes to prepare ghee from butter.FoolzParadize. Cool for a few hours in the fridge. Ras Malai Ingredients: Ricotta Cheese 2 lb. Pistachio.5 cup sugar. Half and Half 2 qts. Place curd in food processor and process for one minute. It should be soft but not sticky. remove cover and re. Rose Water To taste (opt.) Method • • • • Mix 1. Rasagulla Ingredients: Milk 1 gallon Lemon Juice 1 cup Sugar 1 cup Method • • • • • • Bring one gallon of milk to a boil. cardamon pods. Turn heat on high. Thicken until the volume drops to around half of the origi. Add sugar to mixture 6. Saffron (extremely good for winter) 236. do it over low heat and stir frequently. When boiling add one cup of either whiter vinegar or lemon juice. Sugar 2 cups Cardamon pods 5 Bay leaf 1 Vanilla 1 tsp. Bring one cup sugar and 3 cups water to a boil in a pressure cooker. When pressure cooker depressurizes.ened and turned a pale brown. Stir till the flour is very very light brown in color. 133 .sults in about 80 to 100 rasagollas. Form small balls from the curd.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil.peat previous step with the rest of the rasgoolas.
Add these. Yogurt 2/3 tsp.FoolzParadize. and cook for 4-5 min. Sprinkle with turmeric.Org 238. 239. Coriander powder 2 tsp.sicum cut up. Bay leaf 1 Onion 1 Ginger 1/2 tsp. Cumin Seeds 1/2 tsp. Dum Aloo Ingredients: Oil 3 tbsp. Chili Powder 1 1/2 tsp. and drain.Provided by: www. chopped fine 1 tablespoon garlic/ginger paste. Beat the yogurt and blend into a smooth mixture. mashed 1 piece fresh ginger. and a table spoon water. Garlic 1/2 tsp. Fry for 3-4 minutes. continuously stirring. Fry for sometime and then add curd and keep frying till it turns golden brown. chopped Dry Masala: 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon red chili powder 1/4 teaspoon turmeric 1/2 teaspoon garam masala 1/4 cup water 3 cups fresh shelled green peas (or substitute 2 packages frozen) 1 tablespoon cashew nuts. size of walnut. chili powder. salt. Cooking time about 25 minutes and should be sufficient for 2-3 people. cover and cook for about 10 minutes on low heat. Add yo. Matar Paneer Ingredients: 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup oil 1 medium onion.gurt and salt. Tomato 1 Capsicum 1 Method • • • • • Heat oil. 240. Salt 1/4 tsp. Dum Arvi Ingredients: Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing Method: Boil the arvi and peel the skin. The potatoes should be sliced. minced 1 large tomato. and the tomatoes and cap . mix well. Potatoes 1 lb. Mix gently. onion and ginger paste. add bay leaf and onion. coriander and chili powder. ground to a paste with a bit of water Salt and freshly ground pepper to taste Method: 134 . Add ginger and garlic and fry for another minute. Add mustard and cumin seeds.utes. Turmeric 1/4 tsp. corriander powder. Add fried arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. Heat2 tablespoon of oil in another container and add spices to taste (asafetida. Garnish with fresh corriander and sliced almonds and serve hot. or 3 garlic cloves. Prick with fork. fry in oil.
Cauliflower 1/2 lb. Serves 4 to 6 people. * Bhoona is a technique that is essential to Indian cooking. Add all spices except the garam masala and stir-fry 2 minutes. Add the dry masala and bhoona 3 minutes more. Turmeric 1/2 tsp. Serve at once. Garnish with the coriander and serve while hot.Org Prepare the cheese chunks. 242. thinly sliced 2 tomatoes. In a wok or heavy skillet heat the oil and sauté onions until translucent. Cut each in half. until all liquids are reduced and the spices coat the meat like a paste. Add the okra and stir-fry 2 minutes. pepper. Bhindi Masala Ingredients: 1 pound (1/2 kg) okra (small) 2 onions. add salt. About 1/2 cup of water can then be added. and in a wok or heavy skillet fry them in hot oil until golden. Stir in the cashew paste. In the remaining oil sauté the chopped onion until it begins to turn brown. Red Chili Powder 1 tsp. 241. Spoon the okra onto a warm serving plate and sprinkle with the garam masala. Serves 4-6 people. puree it in a blender and continue. Ginger 1 in.) Add 1/4 cup water. Add the garlic/ginger paste and bhoona 2 minutes. The bhoona technique means that the mixture is cooked over medium-high heat.Provided by: www. with constant stirring to avoid scorching. and a gravy created as the dish becomes liquified again. Cover and steam over medium heat until tender. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Prepare onions and tomatoes. Set aside. Add the tomatoes and bhoona * 1 minute. Set aside. 2. the dish covered. Do not scorch. then stir in the peas. Add the paneer cubes and bhoona 2 minutes. Butter 4 tbsp. (NOTE: If the sauce is lumpy at this stage. 4. Wash okra under running water and slice off the ends. Vegetable Jalfrasie Ingredients Onion 1 large Green peppers 2 Tomatoes 2 large Broccoli 1/2 lb.FoolzParadize. about 12-15 minutes. Remove with slotted spoon and set aside to drain on a paper towel. 3. chopped 1/4 cup oil 3/4 teaspoon paprika 1 teaspoon amchoor powder (or substitute fresh lemon juice) 1/2 teaspoon turmeric salt and freshly ground pepper to taste 1 teaspoon garam masala 2 tablespoons chopped coriander leaves for garnish Method: 1. stick Garlic 3 cloves 135 .
Org White vinegar 2 tbsp. cubes. Keen frying for a few minutes. and simmer for about 5 minutes. broccoli. Coconut (grated) 3 tbsp. Stir in the tomato puree. oil Salt to taste. Blend the daal mixture and coconut until the paste is fine. Ghee 2 tbsp. Masala Preparation • • • Roast black pepper. jaggery 2 tbsps. sambhar powder 1 tsp. Coriander Seeds 2 tbsp. Dal radish Ingredients 1 cup toovar dal (soaked in water for one hour) 2 radishes 1 large tomato 1 large onion 1 tbsps. Fry till golden brown. Add drained toovar dal and the radish slices. Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. Chana Daal seeds 2 tbsp. Add the spices and vinegar. chana daal. curry leaves. Tomato puree 2 tbsp. coriander. soak it in a little water. Season to taste with salt and fresh-ground pepper. Keep aside. and asafoetida. Serve hot with rice.FoolzParadize. Melt butter and saute onion. 136 . 243. cut green peppers.Provided by: www. If using dry coconut. MethodScrape and cut radish into round pieces. Rasam Masala Masala Ingredients Black Pepper 1 tbsp. tomatoes. When it splutters add chopped onion. finely grated coconut A little mustard 2 sprigs of curry leaves 6 whole cashewnuts 2 tbsps. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Method • • • Chop onion. Simmer on a slow fire till cooked. Mix chopped tomato. sambhar powder and the grated coconut. Put in the mustard. Add chillies when daal starts getting red. Add salt to taste and about two cups of water. and cauliflower into 1 in. Heat oil in a kadai.
Curry leaves .3 sprays. gram dhal and curry leaves and fry for about five minutes on a slow flame till from it is well roasted and you get a lovely aroma. Remove 137 .1/2 teaspoon (methi seeds) Hing . Heat oil in a kadai and fry on a slow fire. the hing and the fenugreek seeds till light brown in colour.Provided by: www. - 1 cup (broken into small pieces and Dry coriander seeds . Add coriander seeds.2 tablespoons Oil .1 tablespoon Cumin seeds . red chillies.1 cup Gram dhal . cumin seeds.Org 244.a pea size lump or 1 teaspoon hing powder.FoolzParadize. Mangalore Rasam Powder Ingredients: Red chillies tightly packed). Method: Break up the chillies along with the stalks into smaller pieces (to enable easier powdering).1 teaspoon Fenugreek .
Salt .1-3/4 teaspoon Turmeric powder . Tamarind .1 Mustard seeds . * * * 245.Provided by: www.2-1/2 tsp.1/2 cup.1/2 teaspoon 138 .FoolzParadize.2 Green chillies . This powder can be used for 2-3 months.lime size.as the stalks also have the for potency the of the chillies. Mangalore Rasam (serves 6).1 Rasam Powder .3 teaspoons p73 Sugar . Use the chillies along with the stalks .Org flame and allow to cool. Ingredients Tuvar dhal (thuvaram paruppu) .1/4 teaspoon Seasoning Ghee . Tomatoes .1 teaspoon Red Chilli . Powder fine and bottle it. and also provide fibre body).1 teaspoon Black gram dhal .2 teaspoon (optional) .
red chilli and black gram pour dhal. Add curry leaves and coriander leaves. * * * 139 .FoolzParadize. Serve rasam hot with steaming rice and papads. mash well. Remove from fire. the raw tomatoes (chopped) salt and sugar powder.when cold. two and a half cups of water. Boil tamarind water with turmeric slit green chilli.Provided by: www. squeeze and strain out the liquid. Heat ghee in a pan.Org Method Pressure cook pinch of turmeric Soak tuvar dhal with one cup of water and a for ten minutes . Add the mashed powder dhal. When mustard seeds splutter add hing powderthe seasoning over the rasam. and the rasam and boil for five minutes till slightly thick. powder tamarind in two cups of water for ten minutes. add the mustard seeds. till smell of tamarind disappears and the tomatoes are cooked.
1-1/2 teaspoon (optional) Turmeric powder . Soak tamarind in one cup of water.3/4 cup Vegetables .1/4 teaspoon Green chillies .2-4.2 teaspoon Salt .1 teaspoon Black gram dhal .lemon size Coriander leaves .1 tablespoon Red chilli .1 Mustard seeds .Org 246.2 teaspoons Sugar . When cold mash well.1/4 teaspoon Method Pressure for ten cook dhal with one and a half cups of water minutes. 140 .1-3/4 teaspoon . white pumpkin. Seasoning Oil .2 tablespoons Curry leaves . chow-chow) Tamarind .1/2 teaspoon Hing powder .FoolzParadize.1 tablespoon Rasam powder .3 cups (like sambar onions. Sambar (serves 6) Ingredients Tuvar dhal .Provided by: www.
add mustard seeds.1 cm p73 Method:Chop all vegetables. When the cummin seeds splutter add the onions.Provided by: www. Cook vegetables threequarter cooked sugar. add the cummin seeds and hing powder. Simmer Heat oil and red in a pan. coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma.FoolzParadize.1 teaspoon Sugar . Heat three tablespoons oil in a kadai. green chillies and ginger into the hot oil and fry till the onion turns golden. 141 . (Plain potato curry can also be made the same way).2 teaspoon Cummin seeds .4 tablespoons Coriander leaves . squeeze well and strain out juice. Add cauliflower. fry a bit. add salt. Sambar Masala Masala Ingredients Methi (Fenugreek) 1 tsp. Serve sambar hot with rice and chips. salt tamarind water and simmer till raw smell disappears.1 tablespoon Rasam powder .1 teaspoon Salt . rasam powder tillthick. 248. and When slit green chillies. Add the rasam powder. Add in one and a half cups of add water. potatoes and turmeric powder.2 Capsicum .1 Ginger . When mustard seeds splutter.Org for five minutes. capsicum.2 cups Oil . Chana Daal seeds 2 tbsp. black gram dhal chilli. add hing powder and pour the seasoning over the sambar.1/4 teaspoon Hing powder . and curry leaves.3 cups (in flowerets) Peeled and cubed potatoes . Add tomatoes and fry till it becomes mushy.2 Green chillies . add coriander leaves. Remove and serve piping hot with rotis or rice. Cover and cook till the vegetables are cooked and the curry is dry.1/4 teaspoon Onion . * * * 247. Add mashed p73 dhal. sugar and quarter cup of water.1 teaspoon Turmeric powder . Cauliflower Curry (serves 6) Ingredients Cauliflower .
If using dry coconut. Red Chillies 4-5 Asafoetida(optional) 1 tsp. Keep aside. coriander powder. Coconut (grated) 3 tbsp. Grind daals into a coarse paste. and asafoetida. 250. Didir Onion Rava Dosa Ingredients one cup semolina/rava one cup maida 1/2 cup rice flour 4-5 green chillies finely chopped 3/4 inch ginger chopped fine 1 1/2 tspn jeera slightly crushed (enough to bring out its flavor) salt to taste good pinch asafoetida 2-3 chopped onions a bunch cashews oil to make dosas 142 . ginger and soda. 249.Provided by: www. Salt 1 tsp. Oil 3 tbsp. chana daal. Add finely chopped onion. Ginger 1 tsp. Fry small spoonfuls of the mixt ure in hot oil. Baking Soda 1/4 tsp. Masala Preparation • • • Roast methi. chili powder OR green chili. Mix well and set aside for 4-5 minutes. Green Chili 1 Chili powder 1/2 tsp. salt.FoolzParadize.Org Coriander Seeds 4 tbsp. Add chillies when daal starts getting red. soak it in a little water and blend the daal mixture and coconut until the paste is fine. Method • • • • Soak urad daal and moong daal for 2-3 hours. Vada Ingredients Moong Daal 1/2 cup Urad Daal 1/2 cup Onion 1 Coriander 2 tsp.
Didir Dosa Ingredients 3 measures of rice flour 1 measure of urad flour Method Mix well so no lumps are formed.8 hours. crushed cumin asafoetida and leave in a warm spot for six to seven hours at least. When ready to eat. Mixing by hand is a good idea if you don't have a whisk or electric mixer. A lot of holes is just the thing.Org Method • • • • Mix rava.peeled and sliced 1. preferably in nonstick pan.de-seeded and veined then chopped half teaspoon turmeric powder half teaspoon ground cumin seed half teaspoon ground coriander seed 143 . Ferment for 12 hours.FoolzParadize. Dosai Ingredients Rice 1 1/2 cups Urad Daal 1/2 cup Salt 2 tsp. Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat. rice flour together into a thick batter adding little water at a time so no lumps are formed. Drop chopped green chillies and ginger into batter. Mix thoroughly (use blender if possible). Salt to taste. maida. 252. Add salt. spray a non-stick pan lightly with oil and warm. wide spatula and flip it over. 253. Dribble a bit bit of oil around it and when the edges start turning brown coax it off the pan with a flat. drizzle the batter such that there is a latice work effect. • 251.peeled and thinly sliced (it should look about the same volume as the garlic) (optional) 2 mild fleshy green chillies . Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon.finely chopped 4 cloves garlic . For the plain rava dosa leave out the onions.5 inch piece root ginger . Remove in a few minutes and make more. Leave covered in a large pot overnight.Provided by: www. Basic Curry Sauce Ingredients • • • • • • • • 3 tablespoons vegetable oil or ghee (clarified butter) 1 medium onion . Method • • • Soak the rice and daal separately in slightly warm water for 2 . Grind separately to a smooth paste and mix in a large vessel with salt. Make thin crepes.
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5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water
Method Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high. Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low. Cook for 15 minutes stirring from time to time making sure nothing browns or burns. Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle on a few drops of water if you're worried. Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir. Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup. Warning - it WILL gloop occasionally and splatter over your cooker, it's the price you have to pay!
254. Biryani
Indgredients: (serves 6) 2lbs Spring Lamb (cleaned and cut into medium size pieces) 4ozs Yougurt 4ozs Ghee 1lb Rice (washed) 4ozs Onions (sliced finely) 1oz Ginger & Garlic (equal amounts crushed) 1 Lemon 1oz Armonds (ground) 2 Cinamon sticks 4-6 Cardimons 1oz Milk Qtr tspn Safron 2-3 Green Chilies Half tspn Black Zeera 2-3 Cloves Half tsp Garam Masala (equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves) Salt to taste Corriander and Fried Onions to Garnish Method: In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala. To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge. Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add this to the marinated meat mixture. In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold water. Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice. Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat. This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready. Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
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255. Double Ka Meetha (Bread Pudding)
Ingredients: 1 loaf bread (small) 1 lt milk 500 gms sugar 250 gms double cream 250 gms clarified butter 100 gms chopped and roasted cashewnuts 100 gms almonds (soaked and chopped fine) 10 gm saffron 5 cardamom powdered Method: Cut each bread slice into four pieces. Fry them in clarified butter till golden brown. Make a sugar syrup by adding half a litre of water to the sugar and boil it for 15 minutes. Add the powdered cardamom and the saffron dissolved in milk to the sugar syrup. Boil milk until it is thickened. Arrange the fried bread pieces on a flat tray and sprinkle the chopped nuts on them. Pour the sugar syrup, double cream and milk alternately over the bread pieces while they are still hot. Refrigerate and serve as dessert. Eggs in a Spicy Cream Sauce 3 tbsps vegetable oil 2 oz onion, finely chopped 1" cube ginger, grated 1 fresh green chilli, finely chopped ½ pt single cream 1 tbsps lemon juice 1 tsp ground roasted cumin 1/8 tsp cayenne ½ tsp salt ¼ tsp garam masala 2 tsps tomato paste ¼ pt chicken stock 6-8 hard boiled eggs,halved 1 tbsp fresh coriander, chopped Heat the oil over a medium heat in a large frying pan. When hot put in the onions. Stir and fry for about three minutes or until the peices are browned at the edges. Put in the ginger and chilli. Stir and fry for a minute.Put in the cream, lemon juice, ground roast cumin, cayenne, salt, garam masal, tomato paste and chicken stock.Stir to mix thoroughly and bring to a simmer. Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them. Cook over a medium heat for about five minutes, spooning the sauce over the eggs. Serve sprinkled with fresh coriander.
256. Indian Cream of Tomato Soup
1½ lb ripe tomatoes,chopped 1 tbsp chopped lemon grass 2 curry leaves 2" fresh ginger,peeled & chopped 1 tsp salt 4 fl oz water 4 fl oz single cream 1 pt milk 1 tsp ground roasted cumin seeds pinch ground black pepper pinch cayenne pepper 2 tsps lime or lemon juice 1 tbsp chopped coriander leaves Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes. Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice. Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling. Serve garnished with freshly chopped coriander.
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257. Kadhi
1 cup buttermilk1/4 cup besan1 cup watersalt and chilli pd. to tastea pinch of Heeng ( a MUST)a few kadhi patta 1/2 tsp. turmeric1 tsp. oil or ghee1/2 tsp. mustard seeds1/4 tsp. garlic pd.a little bit of minced gingerTo make pakode for the kadhi you'll need:1/2 cup besansalt and chilli pd. to tastea little garam masala1/4 tsp. baking sodaoil to deep fryMake the pakode and keep them aside. Now mix the besan for the kadhi with the buttermilk. Add salt, ginger, garlic and chilli pd.to the same so that they mix thoroughly as well. now heat up the oil. Add the mustard seeds, kadhi patta, turmeric and heeng and then pour in the liquid. Add the water and let the whole thing simmertill the "kachcha" taste of besan is gone i.e. till the whole thing tastes as if" kadhi pak gayi hai". If the water has evaporatedby now do add more as now we'll add the pakode to the kadhiand boil the whole thing till the pakode get completely soaked.Making kadhi is not as difficult as it seems from the recipe butit might take you a little bit of practice to perfect the ART asit takes some instinct.
258. Bengan ka bhurta
1 fair sized egg plant3 medium onions , chopped3 medium tomatoes, chopped1/2 tsp. garlic pd.a little ginger, minced3 tbsp. oil1 jalapeno pepper, chopped1/2 tsp. amchur or anardanasalt and chilli pd to taste1 tsp. corriander pd.1/2 tsp. garam masalaPut the eggplant as is into the oven at 350 till its done. You'll know that its ready when the skin is all wrinkled and water seepsout of it. Peel and mash the eggplant and then "Bhagarofy" itwith all the ingredients. Make sure you "bhunofy" the whole thing really well. If you want you can even add some dry fruits to the stuffas well. Some QUICK sweet for a busy guy :
259. Halwa
1 cup cream of wheat (Sooji/Rawa, you can find that in the cereal section of the store)2 cups of water1 cup sugar1/2 cup unsalted butter or gheesome raisins and cashewsHeat up the butter at medium heat and add the cream of wheat to it. Let the c of w become golden pink and then add the water. Stir the whole thing quickly so that no lumps are formed. When the water more or less evaporates,add the sugar and the dry fruits. Once the consistency is right just eat it up. The whole thing should at most take you 15 minutes and it never fails -comes out perfect each time.
260. Toll House Pan Cookie
2 /14 cup all-purpose flour 1 measuring teaspoon baking soda 1 measuring teaspoon salt 1 cup butter softened ¾ cup sugar ¾ cup firmly packed brown sugar 1 measuring teaspoon vanilla extract 2 eggs One 12-oz pkg. (2 cups) Nestle Semi-Sweet Real Chocolate Morsels 1 cup chopped nuts (optional) Preheat oven to 375 F. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, bron sugar and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheets. Bake: at 375 F. Time: 8-10 minutes. Makes: 100-2" cookies
10 tea spoons. method:Cut the brinjal into 1 inch blocks.1" piece.Salt to suit taste.1. Toor dal -1cup. salt and fry for some more time. Drain on a paper towel and add to the palak mixture . channa dal 1/2 teaspoon. 263.Then take some oil in a pan. If needed.10 to 15. the dal has to be cooked separately and finally added to the main portion.1 1/2 tsp.Org 261. coconut gratings 3 tablespoon. Serve it with Coconut Chutney. allow to splutter add in palak paste . This dish will have to be made thick and brinjals should not be fully mashed. Mix roasted Rava.This is good for appetizer. Take small balls and deep fry it in Oil.1 cup Method: Mix all the above ingredients and soak for about one hour. This dish can be eaten along with rice and chapathis. cool and grind it . turmeric powder 1/4 teaspoon. urud dal . veg. Cashews and Green Chillies to get a semi solid batter. Now take a pan add oil then addsome cumin seeds . IN a seperate pan add 2 tsp of oil and fry paneer pieces till golden brown in colour .2.First put the cooking oil. Open it and mix the cooked pulav gently. Beans . Chillies .Close the pan with a lid and cook for 10 minutes. Then add the masala paste. boil for a few min and serve with hot parathas or puris Recipe from SATYA 266. 2 dry red chillies . coriander seeds . green chillies . keeping the stove at low heat. Oil or butter .7 to 8 stems. Cinnamon sticks . fenugreek 1 teaspoon.Tamarind(imli)pulp -1 table spoon. Garnish with few fresh coriander leaves 147 .2. Finally add the rice and cover it. put small portions of it in oil. Garlic gloves . Oil for frying. Coriander leaves . Stuff the brinjal with the ground paste. Rice Flour .2 onions.2 nos. Rice flour .all t hese ingradients are to be fried dry and ground to a paste.10. Remove from the frying pan after the balls become golden in colour. Sour curd .Half cup.FoolzParadize. Cashew Bits. Cumin seeds 1 spoon. 265. salt to taste Fry the above in one spoon of oil and grind it into a thick paste. Basmati Rice . Rasavangi ingredients:Brinjal-big size 2nos.14 to 15. 1/2 tsp turmeric . Palak Paneer Boil palak with 3 green chillies . salt . Make the flame low and keep for 20 mints. Cut th above into small pieces and grind finely. mustard seeds . ( Rice and Water should be in 1 : 11/2 proportion ). salt . Let this mixture boil nicely.6 to 8. 264.Cut 10 small brinjals diagonally so that the stem portion of the brinjal opens up. 262. Heat oil in a fry pan and add the brinjals. Stuffed Brinjal Curry Split peas dal . Now pour the Coconut milk and add water for the rest.See that it is not deep fried. Coconut Milk Pulav Masala : Ginger . Carrots medium sized . Maida Bonda Maida or All-purpose-flour -2cups.1 Cup. salt to taste. salt -to taste For the paste:coriander 2teaspoon. 1 glass of milk and mix well.1 1/2 tsp. 1/2 tsp ginger garlic paste .1 or 2. Rice flour. Recipe from Vanitha Thyagu. Add the Vegetables (except peas) and fry for some time.3 Cups. coconut shreddings can be added to the batter.2 cups.1 1/2 tsp. Seasoning:fry in oil mustard. Grean Peas 1/4 cup. Curd : 1 Cup. Serve hot.Provided by: www. whole red peppers . Also add green peas and Coriander leaves and fry. 1/2 onion . red chilli 10 numbers. toor dal and coconut gratings and add to the main dish. Ingredients: Coconut Milk (15 oz. Cloves . Finely chopped onions .fry them intil they are golden brown. Green Chilly 3pcs. Rava Bonda Rava . Curd. Boil in water and add all the above except toor dal. Also add coriander leaves and Kari veppu leaves. Can) . Clean and Soak the rice in hot water for 10 to 15 mints. haldi powder 1/2 teaspoon. when oil heats add the cinnamon sticks and cloves.
FoolzParadize. sesame seeds .1 cup turmeric powder. whole red peppers and turmeric poweder. 269.a small piece of tamarind and salt.Store in refrigerator. Lime pickle Fresh lime(large size. Fry with constant stirring.Add this to thick curd and keep it aside. and add 1 cup of chopped leaves. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly. 271. 2 tsp red chillie powder and cook until it becomes a non-sticky paste.Org 267.1/4 spoon Slightly roast the above without oil and grind into fine powder. Tomato pickle Cut the tomatoes into large pieces.a pinch into a thick paste. asafoetida.add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.Add mustard seeds.4 spoons.4 spoons. fenugreek seeds.(Preseve the juice while cutting). crystalline salt. Aavakkai (Mango pickle) sour mango pieces(medium sized).When it splatters. Ginger Pickle Grate ginger finely. 268.Wash the tender mangoes and spread the ground paste on it. Next day.6 Cut into medium pieces. Curd Vadai Grind some grated coconut and green chillies into a thick paste.Add red chilli powder.little mix the above ingredients and add 3 cups of sesame oil. Rinse the required amount of urud dal(black gram) for about 1 1/2 hours. asafoetida .Take oil and add mustard seeds.red chilli powder .Pout 5 teaspoons of oil in a frypan.Add 1 tsp salt.Ad d this to the poickle and mix.1/2 spoon and mix well.Store in refrigerator.1 cup red chilli powder . Add salt. Gonkura Thokku Wash the gonkura leaves and dry them on a sheet of paper. add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.fenugreek seeds.Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste. Tamarind pickle (Pulikkachal) coriander seeds (Dhaniya). Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick. coconut pieces.This will taste great with curd rice. and asafoetida(perungayam). 273. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Provided by: www.each 1 spoon asafoetida . thin skin.a pinch.To 5 spoons of oil. 270. fenugreek seed powder . ripe) . 148 . add fenugreek seed powder an asafoetida.Grind into a thick paste. add mustard seeds. 274. fenugreek seeds.Grind it in a blender to make it into a thick juice.1 cup salt . Cut into fine pieces. Maavadu (Tender mango pickle) Grind mustard seeds.When the mustard splatters.5 cups mustard seed powder .Add salt. 272. Next day add 1/4 cup of sesame oil and leave it aside.
When it pops. 3 hot green chillies(chopped).When it splatters. Rawa Kichadi Vegetables .Org black whole peppers. Error! Bookmark not defined. 1 tsp urud dal. Deep fry this in boining oil. 3 red chillies. Drain the water from the aval and add it to the pan and fry. 200 g of toor dal. Turn over both sides until fully cooked.Beans. 1 teaspoon gram dal. Deep fry this in oil and turn over until the vada turns golden brown. onions Cut the vegetables into fine pieces.Grind 3 green chillies. Dal Vadai (Aama vadai) Soak 200 g of gram dal. water . heat 6 tsp of oil and add 1/2 tsp mustard seeds. On a plastic piece of paper place a ball of this and flatten it by hand. Pour 3 teaspoons of oil in a fry pan and add mustard seeds.1 cup. Add a bunch of curry leaves.Add a pinch of asafoetida. a bunch of curry leaves and mix well. a pich of asafoetida. To 1 volume of this add I volume of finely cut cabbage pieces .Add the soaked dal to this mixture and grind coarsely. Take a ball of this mixture and place it on a plastic sheet of paper and pat it to flatten it a little.add salt . 281.Drop this carefuly into boiling oil and fry till it turns golden brown. 279. 280. 1/2 tsp whole black peppers. Add 2 tsp of ghee while serving.Error! Bookmark not defined. Mangalore bonda Mix 2 cups maid and 1 cup rice flour.FoolzParadize.Heat 4 tsp of oil in a pan. 2-3 chopped green chillies. Turn over until golden brown in colour and it is fully cooked… 276. carrots. add 1 tsp urud dal.Take some ghee in a fry pan and add whole black peppers. and roast lightly. In a pan. add 1/2 tsp mustard seeds. VenPongal Mix rice and moong dal in the ratio 1:1.When the peppers burst add 149 . To this add 1 tsp cumin seeds.1/2 tsp. Then drop them in boiling oil. You can mix curd with soaked aval if you like.3/4 spoon and mix well Take a plastic sheet of paper and put even sized balls of this and flatten it.Take a small piece of plantain leaf or plastic sheet of paper and tap the flour on the sheet into a round flat shape Make a small hole in the middle so that it gets fried uniformly. Error! Bookmark not defined. Add a buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji). and asafoetida. Aval uppuma Soak 200 g of aval in water for 1/2 hour. Urud Vadai (Medhu vadai) Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. add 1 cup of rice rawa and stir well until it becomes somewhat powdery and soft. Cabbage Vadai Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste. and cumun eeds. 3 whole red peppers and salt in a blender.3 cups . Add 1 tsp salt.Cut green chillies and ginger into fine pieces. 278.Now add 3 cups water and when it comes to boil. 1 tsp whole black peppers. Rice Uppuma Rice rawa . Deep fry in oil. Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked). add 1 tsp urud dal.Add 3 times water and steam until it is overcooked. 1/2 tsp cumin seeds and 1/4 tsp salt. 282. 6-8 tsp of urud dal for an hour. 1 tsp gram dal. 277. Take 1 cup of rawa and lightly roast without oil to make it crisp. and salt . Then add 6 tsp grated coconut and fry lightly. 275.Provided by: www.
Add water and mix. place in idli plates and cook. 283.FoolzParadize.Add some ghee while serving.5 hours and grind into a fine flour.When they are cooked. salt to taste(about 1 tsp). Now the sevai is ready .2 cups.little Rinse the above ingredients in water for about 2 -3 hours. few cumin seeds. Now add the liquid to this and stir well iuntil it becomes thick and non-sticky. add the rawa and stir into a paste. Sevai (Idiyappam) Heat 4 cups of water in a vessel and bring it to boil.. using this preparation in the place of rice. Heat 2 tsp of oil add mustard seeds. When it is cokked on one side.1 cup Mix the above well.Provided by: www.Add salt. To this add 2 cups of rice flour(you may mix some sago with rice and powder in a flour mill) and stir well so that it becomes thick paste. heat water to boil. Using this flour in omappodi achu.2 tsp Soak the above in water for about 4 .Add this to cooked dal-rice.To this add chopped green chillies. add a tsp of oil all over its edge and remove when fully cooked.. or Error! Bookmark not defined. when it splutters. Make dosas as described in Error! Bookmark not defined. curry leaves and mix well. For serving follow the procedure for Error! Bookmark not defined. Maida dosai Mix maida:rice four in the ratio 2:1. place a laddle of flour and spread on it(it should be thick than a normal dosa). fenugreek seeds . coconut pieces(cut into very small pieces) and 1/2 tsp salt. Masala Dosai Par Boiled rice . 284. Heat the pan and spread a drop of oil on it. use red whole peppers).Place some Error! Bookmark not defined. (you can use idli plates for this) and steam it in a large vessel or a pressure cooker. The same procedure can be followed with wheat flour instead of maida 150 . curd. . Urud dal -1/2 cup.1/2 Fenugreek seeds .Org chillie and ginger pieces and a pinch of turmeric powder. When it becomes hot enough. Flatten this flour ino round shape (the size of urud vadai). 1/4 tsp asafoetida. sour curd or buttermilk . squeeze into the form of long threads on a plate. Let it be more thin than normal dosai. 285.1 cup.4 cups. 286. and add the roasted cowgram . water . Add a pinch of salt and stir well. Side dish -Error! Bookmark not defined. Add ome splattered mustard seeds. Morkkali rice flour .Add salt and keep it aside (to get sour)for 12 hours. Heat a dosa tawa and spread a tsp of oil over it. and roll the dosai on both sides and move it to a plate.When the pan is fully heated.When it is almost cooked spread a teaspoon of Error! Bookmark not defined.Then grind in a blender (with adding water in steps) into a very fine flour. Leave it for about 8 hours to become sour. 287. Uthappam Par boiled rice .Turn it over so that both sides are cooked well. turn over.Add some cashewnuts and remove the pan when the cashews are roasted and begin to smell.2 Urud Dal . add 2 curd chillies(alternatively.. In a thick vessel. take some flour and spread it on the pan into a round shape.Dry roast 2 tsp of cowgram. over it. Kaaradai Roast 200 g of raw rice and powder it into a nice rava. but make the dosas more thick. Add about 2 tsp of rava.2 Raw rice .
151 . Now make into even balls by pressing lightly with hand. Heat the ghee slightly until it melts and add it to the mix well. Add the liquid part of this juice (which will be at the top) to cooked mixture. Cover and keep aside for 1/2 hour. curry leaves. cashewnut .Add some extra ghee while serving. Roast cashewnuts.1 1/2 kg. cardomom .Heat oil in a fry pan and squeeze the paste into the oil in the form of tubes and fry until fully cooked. Laddu Prepare Error! Bookmark not defined. Sakkarai Pongal Take rice. Heat the ghee slightly until it melts and add it to the mix well.200 g.FoolzParadize.Then take even sized balls of this and shape it into a hollow hemisphere. sugar . Make into even sized balls with this flour..Pour 2 tsp sesame oil in it and add rice flour with constant stirring so that it becomes thick. Wait until the mixture cools down to a temperature where the hand can withstand the heat.To this add finely powdered sugsr. cardomom powder. cumin seeds and make dosas as described in Error! Bookmark not defined.Add water and steam in pressure cooker.Org 288. Rava dosai Slightly roast rawa in a dry pan.Roast some cashews and raisins in ghee and add it to the mix. ghee .Make sugar syrup by boiling 1:1 Sugar and water for about 5 minutes.To this add finely powdered sugsr. 293.50 g Roast rava in a dry pan and powder it.200 g.1 1/2 kg. Drop the boondis into the sugar syrup and mix well. Rava laddu (Ravaalaadu) white rawa .1 kg. Soak urud dal for 1/2 hour and grind it into a thin soft paste.1 kg. Pour this paste in a thick plastic cover and make a small hole at its bottom corner. 1 cup powdered jaggery. 290. water 1 Heat water to boil. Jilebi Sugar syrup:Heat sugar and water(1:1) and any essence if preferred until it becomes thick. chopped onions. 289. moongdal.1. 292. Allow to cool. cardomom powder. Add chopped green chillies. cardomom . Kozhukkattai Outer cover: Rice flour . Rava laddu (Ravaalaadu) white rawa .Provided by: www. Roast the cashews in ghee and add to the mixture. Roast the cashews in ghee and add to the mixture.Remove this from oil and drop into sugar syrup for 2 minutes and then remove. raisins. Inner stuffing(Poornam): Mix 1 cup grated coconut. leave for 5 min. Also add a feww cardomoms and kalkandu and mix well.Place these in a plate and steam in a pressure cooker or a large vessel until fully cooked. sugar .10 (powdered).10 (powdered). gram dal in the ratio 2:2:1.Heat this mixture in low heat with constant stirring Stuff the poornam in the hemisphere and close it by extending the covering flour. grated coconut in ghee and add this to the mixture and stir well. ghee . cashewnut .Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.. 291. Make into even sized balls with this flour.50 g Roast rava in a dry pan and powder it. Mix roasted rawa and rice flour in the ratio 3:1 and make to a thin consistency.
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294. Poli
Poornam:Boil gram-dal until half-cooked and drain the water.Add jaggery, grated coconut, cardomom and grind.Make it tghick by heating in low heat for a little while. Make this into round balls. Add a pinch of salt to maida and knead it by adding a few tsp of sesame oil and pat it on a plastic sheet into round flat shape.place a ball of poornam on it, mix well and pat it again.Heat a griddle, put the poli and add a spoon of ghee around it.Turn over until both s ides are cooked well.
295. Somaasi
Poornam: Grind 1/4 kg Pottu kadalai, 1/4 kg sugar, and 5-6 cardomoms(skin removed) and 1 cup grated coconut(slightly roasted in a little ghee) into a powder. Take maida:rawa in the ratio 1:1, each 1/4 kg, add a pinch of salt, add minimum water and knead tightly. Make this flour into even sized balls and roll in the form of pooris or chappathis. Place 2 tsp of the poornam on this ans fold it sealing on the sides, so that it becomes semi -circular in shape. Deep fry this in oil.
296. Panchamritham (fruit salad)
Fruits - 1 banana, grapes - a small buch, raisins - 1 tsp, dry dates - 2 pieces, jack fruit - 2 pieces, 1 apple Cut the fruits into even sized pieces. To this add 25 g honey, 150g jaggery, 25 g ghee. Mix well. Store in air tight container.
297. Milk Appam
Rice flour - 1 cup, grated coconut - 1/2 cup, sugar - 50g, salt - 1 pinch, cardomom - 3, oil for frying Grind coconut and take the milk. Heat 1 cup of water and when it comes to boil, add the rice flour to make a paste. To this , add the coconut milk, sugar, salt and cardomom and mix to the consistency of Dosai batter. With a spoon, pour one by one in oil and fry. Turn it over in oil until it is fully cooked.
298. Sweet Puttu
Dry roast 400g of rice and powder it finely. Heat equal quantity of water to lukewarm, add a pinch of salt and 1/4 tsp turmeric powder. Pour this water into the powdered rice and mix into a paste. Steam this paste in a pressure cooker fully until you get 4-5 whistles. To 50 ml water add 1/2 kg jaggery , 6 cardomoms, and 1/4 cup grated coconut and make syrup out of jaggery as described in Error! Bookmark not defined. Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup. Add roasted cashewnuts.
299. Paanagam
Dissolve jaggery in water. Add a a few cardomoms, mix and serve cold.
300. Sweet Adai
Roast 200 g of raw rice and powder it into a nice rava.Dry roast 2 tsp of cowgram. In a thick vessel, heat water, and add the roasted cowgram, coconut pieces(cut into very small pieces), 100g jaggery and a pinch of salt.When they are cooked, add the rawa and stir into a paste. Add 2 tsp of ghee to it and flatten this flour ino round shape (the size of urud vadai), place in idli plates and cook.
301. Chole
Ingredient • 1 teacup kabuli channas 152
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• • • • • • • • • • • •
2 chopped onions 2 potatoes 2 tomatoes 2 tablespoons dhana -jira powder 2 tablespoons chilli powder 1 tablespoon amchur power 1 tablespoon garam masala ½ teaspoon soda bi-carb ½ teaspoon black pepper powder 3 tablespoons ghee salt to taste Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.
Procedure • Soak the channas for at least 6 hours • Add ½ teaspoon of soda bi-carb and cook in a pressure cooker • Cut the potatoes and tomatoes into big pieces • Heat the ghee in a vessel and fry the potatoes until soft • Remove the potatoes. In the same ghee add the onions and cook for a little time. • Add the dhana -jira and chilli powder and fry again. • Add the boiled channas and salt. • After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. • Add the potatoes and tomatoes and cook for 2 minutes. • Decorate with coriander, chillies and slices of tomatoes and ginger.
302. Palak Paneer
Ingredient • 3 bunches spinach • 1 onion • 25 mm (1") piece ginger • 3 green chillies • ½ teaspoon turmeric powder • 225 grams (8 oz.) paneer • 2 tablespoons ghee • Ghee for deep frying • A pinch soda bi-carb • Salt to taste Procedure • Chop the onion, ginger and chillies finely. • Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook. • When cooked, blend in a liquidiser • Cut the paneer into small pieces and deep fry in hot ghee • Heat the ghee in a vessel and fry the onions for a little time. • Add the ginger, green chillies and turmeric powder and fry again for a little time • Add the spinach, paneer and salt.
303. Oatmeal Raisin Cookie
¾ cup sifted flour ½ tsp salt ¼ tsp baking soda ½ cup softened margarine 153
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½ cup sugar ½ cup brown sugar 2 eggs 2 tsp vanilla extract ¼ cup walnuts 1 tbsp orange rind 1 ½ cup quick cooking oatmeal Grease cookie sheet, sift together dry ingredients. Beat together butter and sugars until light and fluffy. Beat in eggs and vanilla until well blended. Stir in flour mixture until well moistened. Stir in oatmeal, nuts and rind. Drop by tsp fuls 2" apart. Bake at 350 F for 8 min.
304. Kunuku
Ingredients: Thuvar Dhall 1/2 cupChanna Dhall 1 cupUrad Dhall 1/4 cupRice 1/2 cupDried Red Chilles 5Green Chilles 3Salt 1 t.spoonHing a small pinchGinger chopped finelyCurry Leaves a fewCilantro a small bunch washed and finely choppedCooking oil for frying Method: Soak thuvar dhall, channa dhall, urad dhall, and rice in water for one hour. Wet grind the above mix with chilles, and salt coarsely. Add hing, ginger, curry leaves, and cilantro. Make small balls and deep fry in oil.
305. Cashew Kunuku
Ingredients:Rava (Cream of Wheat) 1 cupRice flour 1 cupAll purpose flour 1 cupCashew 10-15 choppedGreen chilles 56Coconut 1 spoon Salt 3/4 t.spoonCooking Oil for frying MethodGrind cashew, chilles, coconut, salt finely with water, and mix this with the flours. Make small balls and deep fry in oil.
306. Vermicilli Masala Vadai
Ingredients: Vermicilli 1 cup Yougurt 1 cup Red chillies 8 Ginger a small piece grated Garlic 2-4 flakes finely chopped Cloves 4 Salt 1/2 t.spoon Onions chopped Curry leaves a few Cilantro a small bunch washed and finely chopped Cooking Oil for frying Method Soak vermicilli in yougut for one hour. Grind ginger, garlic, red chillies, cloves, and salt finely. Mix this with the soakedvermicilli. Add chopped onions, curry leaves, and cilantro to this. Make small balls and deep fry in oil.
307. Medhu Vadai
IngredientsUrad dhall 1 cupRice flour 1 cupRava (cream of wheat) 1 cupGreen chilles 6Ginger a small piece gratedPepper 1 t.spoon Hing a small pinchSalt 3/4 t.spoonCurry leaves a fewChopped OnionsCooking Oil for frying MethodSoak urad dhall for 15 minutes in water. Grind ginger, green chilles, hing, and urad dhall finely. Add pepper, salt and grind it along with the urad dhall paste. Mix this with rice flour, rava, chopped onions, and curry leaves. Make small balls and deep fry in oil.
salt and the soaked dhall coarsely.Provided by: www.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonCooking oil for frying MethodMix maida. Make small balls and deep fry in oil. Fry in little oil. coconut.spoonCooking oil for frying MethodMix all the above ingredients and make small balls and deep fryin oil. and butter with little water.spoon Mustard 1/2 t.spoonButter 2 t. hing. 311. Add pepper. curry leaves and ginger. and deep fry in oil. 310. uraddhall. green chilles. Madhur Vadai IngredientsAll purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped onionsGreen chilles 2Hing a small pinchSalt 3/4 t. Wet grind urad dhall. Grind ginger.spoonUrad dhall 1 t.FoolzParadize. Peel skin and mash thepotatoes and keep them aside. hing.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying MethodMix all the above ingredients with little water. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. and add fresh lemon juice. and make a nice dough similar to Chappati dough. coconut. Make a batter with channa flour and little salt. and salt finely. mustard. Roll small balls and keep them aside.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. make small balls and deep fry in oil.spoonGreen chillies 2 Coconut 2 t. Kara Vadai IngredientsAll purpose flour (Maida) 1 cupRice flour 1/4 cupOnions 2 small finely choppedGreen chilles 4 finely choppedCurry leaves a few Mint (Optional) a small bunch washed and finely choppedSalt 1/2 t.spoonCooking Oil for frying Method Boil potatoes with turmeric.Make small balls. Bhonda IngredientsUrad dhall 2 cupsPepper 1 t. cashew. Potato Bhonda IngredientsPotatoes 6 Channa flour (besan) 1 cupRice flour 1/4 cupGreen chilles 6Ginger a small piece gratedCurry leaves a few Cilantro a small bunch washed and finely choppedLemon 1Turmeric 1/4 t. and roll them similar to chappati/puri's andcut them into small squares/dimonds.Org 308.green chilles. Add pepper. Coat the balls in thisbatter. 155 . Mix this well with the mashed potatoes. chilli powder. channa dhall. Wet grind urad dhall. and curry leaves to this.spoonChanna dhall 1/2 t. Spinach Vadai IngredientsMoong dhall 2 cupsChanna dhall 1 cupRice 1/2 cupSpinach 1 bunch finely choppedGinger a small piece gratedGreen Chilles 3-4Hing a small pinchSalt 1 t. Thukada IngredientsAll purpose flour (Maida) 2 cupsChilli powder 1/2 t. Make small balls and deep fry in oil. hing . salt.spoonCashew 1/2 cup choppedSalt 1 t. 313.spoonCooking Oil for frying MethodSoak urad dhall in water for half an hour. 309. and salt finely.spoonHing a small pinchSalt 1 t. Deep fry these small squares in oil. and curry leaves to this. and salt. 312. Add chopped spinach and makes small balls and deep fry in oil.spoonCooking Oil for frying MethodSoak the dhalls for 1 hour in water.spoon finely choppedCurry leaves a fewHing a small pinchSalt 3/4 t.spoonGreen chillies 2 Coconut 2 t. green chilles. hing .green chilles.
Let it cook on this side for a few minutes. and put 1 t. or with some jaggery. and rice flour in water to make slightly watery batter. Grind the two seperately. Wait till the dosai turns brown.spoonHing 1/4 t.Mix wheat flour.Org 314. and put 1 t.Serve it hot with chutney.Add all the other ingredients except oil.5 t.spoonsCooking Oil for making dosas MethodRinse and soak rice. 319.Keep this batter in room temperature for atleast 20 minutes before making dosas.spoonsGhee 2 t. cardamon. 317. and mix them together with salt.Keep it overnight.Wet grind the above with salt into a nice batter.Provided by: www.spoon of oil around it. maida. rava. Aval Dosai IngredientsRice 2 cupsAval 3/4 cupsUrad dhall 1/2 cupSalt 1. and coconut with the melted jaggery. Grind the above coarsley and add hing and salt to this. Addthis to the flour.spoonsCooking Oil 1-2 t. Ordinary Adai IngredientsThuvar dhall 2 cupsChanna dhall 1 cupUrad dhall 1/2 cupMoong dhall 4 t. 318. and make a fine batter. channa dhall.spoon of oil around it. maida.spoonsSalt 1.5 cupsDry ginger powder 1 t. and curry leaves in oil and ghee.spoonsCream of Rice 1. Kanjeepuram Idli IngredientsPar boiled 3 cupsUrad dhall 1. andput 1 t. 316. Close the dosa with acover and let it cook for a few minutes.spoons Method Rinse and soak par boiled rice and urad dhall in water for 2 hours. 315. moong dhall. Idli IngredientsPar boiled rice 3 cupsUrad dhall 1 cupSalt 2 t.Method to make Vella Dosai:(Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan.5 t. cumin seeds. Keep at roomtemperature for 12 hours.spoon of ghee around it.spoonCumin seeds 1/2 t.spoonCumin seeds 1 t.spoon of ghee around it. and cream of rice together in 6 cups of water.Serve it hot with any chutney.spoonsCoconut 1/4 cup finely choppedJaggery 1 cupCardamom 2 powderedGhee 1-2 t. and then turn over to the other side.spoon per dosai MethodMix rava.5 cupsRed chillies 8Green chillies 4Hing 1/4 t. Add dried ginger powder and mix everythingtogether.spoon of oil around it. Vella (Jaggery) Dosai Ingredients Wheat flour 1 cupRice flour 1/4 cupAll purpose flour (Maida) 1/4 cupCream of Rice (Rava) 3 t. to the above batter.5 t. before making idlis.spoonPepper 1/2 t. and put 1 t. aval and urad dhall in water for 1 hour. urad dhall.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finely choppedSalt 1.5 t. Rava Dosai IngredientsCream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t. Wait till the addai turns brown.Keep it overnight so that this will ferment.spoon MethodRnse and soak rice and urad dhall seperately in water for 2 hours.FoolzParadize. hing and red chillies.spoons per dosai MethodMelt jaggery in 2 cups of boiling water and let it cool.Method to make Addai: (Similar to making dosai's/Pan cakes)Spread a big spoon full of the above batter on a hot non-stick pan. and then turn over to the other side. Do not turn the dosa. rice flour. 156 . Let it cook on this side for a few minutes. andput 1 t.spoon Curry leaves Cooking Oil 6 t.Fry pepper.Grind the above coarsely with salt. and pour the idli flour into thisand pressure cook for 45 minutes in low heat without pressurecooker weight. Coat a flat vessal with oil.Method to make Aval Dosai: Spread a big spoon full of the above batter on a hot non-stick pan.spoonCooking oil for making addai Method Rinse and soak thuvar dhall.spoonSalt 1.
Serve with corrianderchutney or onion chutney. 322. red chillies. green chillies. and put a spoon full of onions onthe dosa and fold the dosa before serving.spoonUrad dhall 1 t. Eggplant Podi Curry IngredientsEggplant 250 grams.spoons MethodRinse and soak rice.spoon MethodMake a batter with rice flour.spoonMustard 1/4 t. and let it cook for sometime.spoonsGhee 2 t.Heat oil and ghee in a pan. ginger.spoonCorriander seeds 1. orgrill it on the stove. and mix it with the batter. Thaval Adai IngredientsRice 2 cupsChanna dhall 3/4 cupThuvar dhall 3/4 cupUrad dhall 1/2 cupRed chillies 6Cumin seeds 1/2 t.Make them similar to addai's. Sprinkle little water.spoonChanna dhall 1 t. Wet grind the above coarsley with redchillies and salt.spoonCurry leavesCooking Oil 4 t.Provided by: www. Now add cream of rice and keep stiring until cream of rice gets cooked.spoonHing a small pinchRed chillies 6Turmeric 1/4 t. Finally add the ground methi powder. Eggplant Gotsu IngredientsEggplant 1 largeTamarind 1/2 t. andwait for a few minutes.spoonChanna dhall 1 t. and cover it 157 .spoon MethodDry roast methi. butter milk.Fry mustard. and grind it into a powder and keep it aside. andcurry leaves in oil. hing.spoonsSalt 1 t. corriander seeds.spoonsHing a small pinchTurmeric 1/4 t.spoonSalt 3/4 t. salt and little onion.spoonCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil 2 t. and either bake it in an oven. channa dhall.Org 320. red chillies.spoonHing a small pinchSalt 1 t. mash the eggplant and keep it aside. channa dhall. turmeric. pepper. cumin seeds. red chillies and hing.spoonSalt 3/4 t. Peel the skin. channa dhall. and now add turmeric.spoonTamarind paste 1/4 t. then add urad dhall. and hing in oil. vetha mulaka.spoonSalt MethodCoat eggplant with little oil. Peseret IngredientsWhole Moong dhall 2 cupsRice 4 t.Fry mustard in oil and wait till it splatters. 321. washed & cut 1" lenght wiseUrad dhall 1 t.spoonMethi 1/2 t. hing. Garnish with finely chopped cilantro.Make the peserat like dosas. fried ingredients to the tamarindwater.spoonsOnions 3 finely choppedGreen chillies 6 finely choppedRed chillies 2Ginger small piece Cumin seeds 1/2 t. curry leaves.5 t. 325. and add cumin seeds.spoon MethodDry roast urad dhall.Grind the above with green chilles. and add the choppedeggplant to this.spoonRed chilli 4-5Mustard 1/4 t. and add tamarind paste and salt to this. Keepstirring until the rice flour gets cooked.spoonGreen Chilles 68Curry leaves a small bunchVetha Mulaka (dried red chilles in buttermilk) Optional Cooking oil 2 t. urad dhall. urad dhall. and urad dhallin water for 1 hour. hing.spoonsCooking Oil for making peseret MethodRinse and soak whole moong dhall and rice in water for 4 hours. Add 6 cups of water to the above and let it cook for sometime. Dry grind the above with 1/4 t.Bring 1 cup of water to a boil. andcurry leaves in oil.spoonCilantro 1 bunch finely choppedSalt 1. usually takes about10 minutes.Fry mustard.spoonCooking oil 4 t. 324. Moor Kali IngredientsRice flour 1 cupButter milk 2 cupsHing a small pinchUrad dhall 1/2 t. thuvar dhall.spoonMustard 1/4 t. and green chilles.spoonCurry leavesOil 2 t.Fry mustard. red chillies. Mix mashed eggplant. and salt. and curry leaves.spoonRed chillies 3Green chillies 2Hing a small pinchMustard 1/2 t. hing.spoon salt.spoonPepper 1/2 t.FoolzParadize. and then add the rice flour batter. Tamarind Uppma IngredientsCream of rice 2 cupsTamarind paste 1 t. salt and tamarind paste.5 t. 323.Fry the remaining onions in oil and keep them aside.spoonUrad dhall 1 t.
spoonChanna dhall 1 t.FoolzParadize.and then add the grated coconut to the above.spoons of oil and then add the mashed potatoes. hing. lemon juice andsalt in 2 t. curry leaves. and let it cook for another 5-10 minutes. and sprinkle this on the plantain curry. hing. peeled and dicedCumin seeds 1/2 t. coconut and red chilles and keep it aside. and let it cook for a few more minutes.Peel skin and mash them and keep it aside.spoon (or to taste) MethodBoil potatoes with turmeric and salt.spoonSalt 1 t. Add little water to tamarind paste. Plantain Podimas IngredientsPlantain 2-3 Turmeric 1/4 t. turmeric. curry leaves. hing. Now add the remaining salt. turmeric.spoonGinger a small piece finely choppedGhee 1/2 t. Plantain Curry IngredientsPlantain 2-3 washed.spoon (or to taste) MethodBoil plantains with turmeric and salt.Fry mustard.spoonMustard 1/4 t. urad dhall.spoonMustard 1/4 t.spoonUrad dhall 1/4 t. 330. Letthis cook for a few minutes and then garnish with cilantro. turmeric.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.Peel skin and grate them and keep it aside. cumin seeds.spoonRed chilli 2Mustard 1/4 t. Now add salt.Fry mustard. and dicedUrad dhall 1/2 t.spoon MethodBoil plantains with turmeric and salt.spoonHing a small pinchTurmeric 1/4 t. urad dhall. turmeric. Let it cook for 10 minutes. urad dhall. Sprinkle water and let it cook for 10 minutes.spoonSalt 1/2 t. curry powder and mix it well. Potato Podimas IngredientsPotatoes 1 poundTurmeric 1/4 t. peeled.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t. Plantain Puli Curry IngredientsPlantain 2-3 washed. and ginger in 2 t.spoons of oil and then add the grated plantains. moong dhall and turmeric powder with extra water andkeep it aside. curry leaves.spoonChanna dhall 1 t.spoonHing a small pinchGinger a small pinchGreen chilli 1Grated coconut 2 t.spoon MethodCook rice.spoonHing a small pinchTurmeric 1/4 t.spoonRed chilli 2Curry powder 1 t.spoonSalt 1 t.spoonGrated Coconut 1/4 cupRed chillies 2-3Urad dhall 1/2 t.spoons ghee. and now add the ground masala. butter milk and salt togetherfor 15 minutes. 326.Fry mustard.spoonsButter milk 1/4 cupCooking oil 2 t.Squeeze the butter milk out the soaked vazai thandu.spoonSalt 1 t. 327. channa dhall. Vazai Thandu Curry IngredientsVazai Thndu Washed and finely chopped Moong dhall 2 t. moong dhall. red chilliand diced plantain in oil in a wok.spoonCumin seeds 1/2 t.Fry cashews in 1 t. red chilli.spoonHing a small pinchGreen Chillies 6Ginger a small piece minced/grattedUrad dhall 1/2 t.spoonCurry leaves a fewOil 3-4 t. urad dhall.spoonSalt 1/2 t. lemon juice andsalt in 2 t. Sprinkle water and let it cook for 5minutes.spoonMustard 1/4 t. urad dhall.spoonCurry leavesCilantro a small bunch washed and finely choppedLemon 1Cooking Oil 2 t.spoon Mustard 1/4 t.spoonsSalt 1 t. 328. hing. Mix it well andadd a few t. red chillies. and ginger in oil. curry leaves. hing. green chilli.Fry pepper. channa dhall. and add this to the above pongal. and diced plantain in oil in a wok.spoon MethodSoak vazai thandu.Org slightlyuntil the eggplant gets cooked.Add salt and remaining ghee and mix everything well. and addthe vazai thundu to the above pan. Venn Pongal IngredientsRice 2 cupsMoong dhall 1/2 cupHing a small pinchCurry leavesCashewsPepper 1/2 t. finely chopped ginger.Wet grind cumin seeds. 158 .spoonTamarind paste/extract 1/4 t. finely chopped ginger. and the ground masala powder. curry leaves. red chillies.Fry mustard.spoon MethodFry mustard.spoonCurry leaves a few Cooking oil 3 t. tamamrind paste. 329.Provided by: www.spoons of cooking oil. hing.spoon ghee and add to the above.
spoonKesari powder (color) a sm pinch (optional) all MethodSoak saffron in little cold milk.spoonsAll purpose flour (Maida) 2 cupsSugar 4 t. and almond paste for 10-15 minutes. and keep it aside.Boil evaporated milk. and keep it aside. Now add sugar and keep stirring. Badam Kheer IngredientsAlmonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.spoonsSaffron 1/4 t.spoonEdible camphor (Pacha kalpooram) optionalKesar color a small pinchCooking oil for frying MethodSoak saffron in little cold milk. Add saffron.Measure the amount of almond paste. and boil for 10-15 minutes. till the flavour comes out. Peel skin and grind thealmond into a fine paste with 1 cup of milk instead of water. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.FoolzParadize. soked rava. using somecold after.Knead maida.Soak almonds in hot water for 1 hour. condensed milk. Add the remaining milk. 159 .Provided by: www. and sugar into a nice dough.Soak rava in little water for 10 minutes.Org 331. 332.Cook the almond paste for 5-10 while stirring it constantly. Add the soaked saffron and serve it cold. Paal Poori (Sweet Poori) IngredientsAlmonds 1/4 cupSweetened condensed milk 1 canEvaporated milk 1 canCream of wheat (Rava) 2 t. Make small puris (roll small balls and flatten them with a rolling pin and deep fry in oil) and soak the puries in the boiled milk mixture. Serve it cold/hot. and keep the same amount ofsugar aside.Soak almonds in hot water for 1 hour. and kesar color to above and let it cool.
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